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Goat Cheese Stuffed Tomatoes


"A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill."
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20 m servings 210 cals
Original recipe yields 4 servings


  • Calories:
  • 210 kcal
  • 10%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 10.4g
  • 3%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 292 mg
  • 12%

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 the oven broiler.
  2. Slice the tops off of the tomatoes and hollow out by removing the seeds.
  3. In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
  4. Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

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Read all reviews 48
  1. 64 Ratings

Most helpful positive review

Summer 2007: This was really good and VERY easy! I did find that the stuffing was a bit "runnier" than I time I will add bread crumbs and more peppers to the mixture before stuff...

Most helpful critical review

Good flavor, but I'm so used to stuffed tomato filling having more weight...this was very soft/runny. I think next time I'll do what others have suggested and add rice or couscous. It would also...

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Most positive
Least positive

Summer 2007: This was really good and VERY easy! I did find that the stuffing was a bit "runnier" than I time I will add bread crumbs and more peppers to the mixture before stuff...

Good, but needs adjustments. The ratio of stuffing is not enough to fill the tomato (the recipe does not state the size of the tomato). I used a medium to large heirloom tomato. I would suggest ...

This was so easy to make. I had rather large tomatoes so I used about 6 oz of goat cheese and about 3 tbsp of roasted red bell pepper that I roasted in the oven myself (brushed with olive oil an...

These were outstanding. I prepared them ahead of time, and then drizzled the olive oil on them right before putting them in the oven. I also added salt, pepper, garlic, and fresh basil to the go...

The amount of stuffing seemed quite insufficient--might have worked if I had just removed the seeds and left the membrane--will try that next time (the directions are unclear on this point). I m...

This recipe was so easy! I've tried this for a number of potlucks & everyone is always impressed on how 'gourmet' it looks & tastes. I topped it off with a bit of shredded asiago & it was always...

These were great! I used huge tomatoes and made this as our main course, but neither my husband nor I could finish them. I roasted my own red pepper and added some extra into the goat cheese mix...

This recipe is an excellent starter recipe. I stuck to the letter of the recipe and my husband and I both liked it a lot. (my tomatoes were kind of small so the amount of stuffing was perfect) ...

I used the Mini tomatoes and rolled them in olive oil and garlic salt. Thought this was easy and delicious.