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READY IN 20 mins

Goat Cheese Stuffed Tomatoes

Read Reviews (39)

"A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill." — TIA9370

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Original recipe makes 4 servings Change Servings

4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped bottled roasted red peppers
2 tablespoons olive oil

2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste

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Directions

Preheat the oven broiler.
Slice the tops off of the tomatoes and hollow out by removing the seeds.
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.
Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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Summer 2007: This was really good and VERY easy! I did find that the stuffing was a bit "runnier" than I expected...next time I will add bread crumbs and more peppers to the mixture before stuffing the tomatoes to make it "stiffer". I probably used too much goat cheese. I added toasted pine nuts because I had some on hand and it was delicious! UPDATE 5/12/08: I made this again this weekend with vine-ripened tomatoes from the farmer's market...this time I did incorporate about 2 tablespoons of bread crumbs in with the goat cheese. We didn't have peppers on hand so I skipped those but again added toasted pine nuts. DELICIOUS!!!! The goat cheese consistency was PERFECT with the added bread crumbs. My boyfriend said it was the best meal he's ever had, we both LOVED these!!!! We used goat cheese that already had garlic and herb flavoring in it but if you have plain goat cheese you could add some yourself.

—auntwendy9

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Most Helpful Critical Review

Sep 02, 2009

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 be good in cherry tomatoes, where the filling would be proportioned to the tomato better.

—Val1

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52 Ratings

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Aug 02, 2008

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 after removing the seeds to rinse, sprinkle with salt and turn upside down to drain. I added a few tablespoons of panko bread crumbs in with the cheese. Next time I will add albacore tuna or grilled chopped chicken to up the protein.

—GodivaGirl

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Aug 29, 2005

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 and seasoned with just a wee bit of cracked pepper and kosher salt) Everyone in my house loved them. Next time I might add a little bit of roasted garlic to the goat cheese mixture for extra flavor but this was wonderful as is. Thanks for a great recipe.

—KOHLSMOMMY

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Jun 17, 2007

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 goat cheese mixture to give it extra flavor, and it was delicious.

—Maria

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Aug 07, 2006

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 mixed the cheese with some leftover rice to make enough, and baked it a bit instead of just browning the top, and it was delicious that way, too.

—janis-beth

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Dec 06, 2006

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 the first plate at the potluck to be finished. Thanks! (BTW, the recipe amount was just right with the 'fresh tomatoes', the ones sold w/ the vine.

—msp

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Oct 27, 2010

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) We both felt that something was missing in the flavor of the stuffing... It was very tasty, but a little bland. I am thinking of chopping up some sundried tomatoes next time and adding it to the mixture along with a little extra salt and pepper. I will definitely be making this one, again, though!

—KPAVLOVIC

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Nutrition

Calories
210 kcal
10%

Carbohydrates
10.4 g
3%

Cholesterol
22 mg
7%

Fat
15.8 g
24%

Fiber
2.4 g
9%

Protein
8.2 g
16%

Sodium
292 mg
12%

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

Nutritional Information

Goat Cheese Stuffed Tomatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 210
Calories from Fat: 142

% Daily Value *
Total Fat 15.8g 24 %
Saturated Fat 6.9g 34 %
Cholesterol 22mg 7 %
Sodium 292mg 12 %
** Potassium 485mg 14 %
Total Carbohydrates 10.4g 3 %
Dietary Fiber 2.4g 9 %
Protein 8.2g 16 %
Sugars 5.8g
** Vitamin A 42 %
** Vitamin C 42 %
** Calcium 14 %
** Iron 12 %
** Thiamin 15 %
** Niacin 23 %
** Vitamin B6 10 %
** Magnesium 11 %
** Folate 18 %

* 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.