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READY IN 35 mins

Kathy's Baked Stuffed Tomatoes

Read Reviews (20)

"A quick and delicious side dish or snack. These stuffed tomatoes are as colorful as they are flavorful." — KATHYP100

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Original recipe makes 4 servings Change Servings

1 (15 ounce) can garbanzo beans
4 ounces trimmed arugula
1 tablespoon minced garlic
1/4 cup crumbled feta cheese

5 tablespoons grated Parmesan cheese, divided
1/4 cup olive oil
4 tomatoes, tops and pulp removed

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Directions

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

Kitchen-Friendly View

PREP 15 mins
COOK 20 mins
READY IN 35 mins

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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 original version! When I made it I substited 5oz. frozen spinach for the arugula, ricotta for the feta and gruyere for the parmesan. I also added about a teaspoon of dried basil.

—veggie girl

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Most Helpful Critical Review

Jun 06, 2008

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. However, when I took the dish out of the oven there was water in the bottom and the tomatoes were soggy. Hubby wasn't a big fan.

—Lena

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26 Ratings

Sep 17, 2005

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 submission said spinach or arugula, but for some reason it didn't show up when the recipe was published. Other cheeses can be interchanged successfully as well.

—KATHYP100

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Aug 12, 2009

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..) into the filling. I think this would improve the texture.. But try it!

—Amanda B.

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Jan 08, 2006

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 well as the feta and parmesan. So excellent. I will definately be making this again. Even the tomato haters liked it. It looks really impressive too.

—Katharsis

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Sep 01, 2008

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.

—sanzoe

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Apr 04, 2007

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 and this really helped and was delicious to boot! Thanks so much Kathy!!

—LINDA MCLEAN

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Aug 14, 2009

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.

—Kate

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Nutrition

Calories
303 kcal
15%

Carbohydrates
23.3 g
8%

Cholesterol
20 mg
7%

Fat
19.9 g
31%

Fiber
5 g
20%

Protein
10 g
20%

Sodium
495 mg
20%

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

Nutritional Information

Kathy's Baked Stuffed Tomatoes

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 303
Calories from Fat: 179

% Daily Value *
Total Fat 19.9g 31 %
Saturated Fat 5.4g 27 %
Cholesterol 20mg 7 %
Sodium 495mg 20 %
Potassium 541mg 15 %
Total Carbohydrates 23.3g 8 %
Dietary Fiber 5g 20 %
Protein 10g 20 %
** Sugars 4.5g
Vitamin A 36 %
Vitamin C 39 %
Calcium 29 %
Iron 20 %
Thiamin 14 %
Niacin 22 %
Vitamin B6 34 %
Magnesium 19 %
Folate 55 %

* 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.