Baked Stuffed Tomatoes Recipe -
Baked Stuffed Tomatoes Recipe
  • READY IN 40 mins

Baked Stuffed Tomatoes

Recipe by  

"An easy and quick recipe for when tomatoes are abundant from your garden."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


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

Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2007

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 cheese and chopped onions and red and yellow peppers as well as green. I've added a chopped, seeded jalapeno pepper to the mix. I've substituted cubed cooked ham and also cubes of kielbasa instead of bacon. And I've replaced the Parmesan with Ricotta for a richer filling. I'm convinced that there is no way to mess this recipe up-it turns out perfect every time. Thanks Anita-your recipe is great as is, but serves VERY well as a foundation for changes!

Most Helpful Critical Review
Sep 07, 2010

Perfectly ok.

Aug 24, 2003

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 Anita!

Aug 19, 2007

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 lightly drained). Used fresh basil instead of what the recipe called for. Oh, and breadcrumbs instead of croutons. Really good!

Aug 02, 2006

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 used it as a garnish hubby would have just put it on the side of his plate. I also made the croutons. Served with a rice salad this made a nice light evening meal. Thanks

Nov 23, 2007

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 tipping. Make sure to cut off just the top of the tomato; it will taste much better! The croutons were also a nice touch.

Mar 31, 2007

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 out of stuffing, of course I ended up with too much, but the mixture is so flavorful (the bacon really sets it off) that it can be combined with lettuced for a great salad or mixed in with other vegetables I used both shredded and canned parmesan cheese; I also mixed together bread crumbs and canned parmesan and sprinkled the mixture on the tops before baking. Others mentioned that the green pepper didnt work for them; it worked fine for me so I think its a matter of taste. This is definitely a keeper for me

Sep 29, 2004

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 when making the filling. I used Romano cheese and some fresh snipped basil too.


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 332 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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