Kathy's Baked Stuffed Tomatoes

Kathy's Baked Stuffed Tomatoes

21
KATHYP100 17

"A quick and delicious side dish or snack. These stuffed tomatoes are as colorful as they are flavorful."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 19.9 g
  • 31%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 495 mg
  • 20%

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
  3. Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
  4. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

Reviews

21
  1. 27 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I am the recipe author so am not rating the recipe. Just wanted to note that fresh spinach is a perfectly acceptable substitute for the arugula, and I use it frequently. My original recipe sub...

Most helpful critical review

The stuffing was good - although I doubled the amount of feta, used fresh spinach, and used a combination of shredded and grated parmesan cheese. Cooked for slightly more than 20 minutes. Howe...

I am the recipe author so am not rating the recipe. Just wanted to note that fresh spinach is a perfectly acceptable substitute for the arugula, and I use it frequently. My original recipe sub...

I made this with what I had on hand, so I altered the recipe considerably. I wanted to rate this anyway to encourage people to try it. We loved it and next time we will definitely try the orig...

Although the flavor was great and this recipe was delicious, it was essentially a tomato filled with bean dip. Next time I'll probably throw i some diced tomatoes, couscous, sauted onions (etc.....

Love chick peas and love arugula so this was a perfect lunch for me. I added fresh garlic to the mix and some onion powder. I try so hard to get the right amount of fiber into myself everyday an...

One of the best recipes I tried this season. Naturally, I altered it a bit, using frozen spinach instead of arugula, probably about half again what was called for, and mixed some ricotta in as w...

These were pretty good. They did get a little watery and if I make them again I will put them on convection roast in my oven to bake them. MIL who is a vegetarian raved about them.

The stuffing was good - although I doubled the amount of feta, used fresh spinach, and used a combination of shredded and grated parmesan cheese. Cooked for slightly more than 20 minutes. Howe...

This is good but lacks something, I added a pinch of Cayenne pepper for some zip and it helped. The reviews said that their tomatoes were watery, When I removed the pulp I took a paper towel and...

I subbed Basil for the Arugula but thought it was great recipe. My husband planted Yellow Stuffer heirloom tomatoes and they were perfect for this recipe.