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Baked Stuffed Tomatoes

Baked Stuffed Tomatoes


"An easy and quick recipe for when tomatoes are abundant from your garden."
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40 m servings 196 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 332 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
  3. Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
  4. Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 67
  1. 92 Ratings

Most helpful positive review

I've made these several times for Jason and myself as a light lunch or dinner. I've made them by Anita's original recipe, and I've also made the following changes: I've added shredded swiss ch...

Most helpful critical review

Perfectly ok.

Most helpful
Most positive
Least positive

I've made these several times for Jason and myself as a light lunch or dinner. I've made them by Anita's original recipe, and I've also made the following changes: I've added shredded swiss ch...

Absolutely delicious! I did add my own seasonings (garlic, onion, pepper and italian) and once the tomato was stuffed, I topped with some bread crumbs, parm cheese and a little olive oil. Thanks...

I made lots of changes. We're vegetarian, so no bacon. Used feta instead of parmesan. Diced and sauteed: 1/4 onion, 1/3 red pepper, 1 yellow squash. Added to all of the tomato pulp (diced and li...

I did make changes to this, before adding the filling I smeared the inside of the tomatoes with sun dried tomato paste. I used a yellow bell pepper and chopped the parsley into the mix if I'd us...

This recipe was a great sidedish to my dinner tonight! I cut the tomatoes in half and tried to stuff them that way, but that wasn't a good idea. Not a lot would fit into them, and they kept tipp...

One of the most succesful recipes I have tried off of allrecipes; my brother and I really enjoyed this After reading the comments from a few reviewers, I upped the ingredients to avoid running ...

This were better than I expected - I was trying to use up some leftover garden tomatoes. I used six small to medium tomatoes and only had enough stuffing for five - so I would be more generous w...

Very Delicious- I cored out the entire inside of the tomatoe and used a little of the insides for the stuffing- TRY FETA CHEESE for this recipe as well as spinach and italian bread crumbs- made ...

I overall liked this recipe, although it needs a bit more flavor. Instead of bacon I used turkey sausage, and also added onions. Will make it again!

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