Recipe by KATHYP100
"A quick and delicious side dish or snack. These stuffed tomatoes are as colorful as they are flavorful."
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1 (15 ounce) can
crumbled feta cheese
grated Parmesan cheese, divided
tomatoes, tops and pulp removed
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.
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.
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.
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!
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!!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Kathy's Baked Stuffed Tomatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 179
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Enjoy as a simple side or turn it into a delicious soup or filling for ravioli.
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