Recipe by TIA9370
"A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill."
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chopped bottled roasted red peppers
torn fresh basil leaves
kosher salt and ground black pepper to taste
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.
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.
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.
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.
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.
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.
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.
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 mixture, as well as some torn basil.
* Percent Daily Values are based on a 2,000 calorie diet.
Goat Cheese Stuffed Tomatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 142
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