Stuffed Tomatoes

    Tomatoes are a tasty and colorful vegetable to stuff, whether using as an entree, side or lunch there is a variation for every occasion.

    16 Recipes

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    Global Cuisine

     
    30 reviews
     
    45min

    A great vegetarian/vegan recipe for stuffed tomatoes. You can also use smaller tomatoes and reduce the cooking time.

    Recipe by: Krista B

     
    80 reviews
     
    45min

    This is a great recipe for fresh tomatoes, they are stuffed with a combination of bacon and capsicums then baked in the oven.

    Recipe by: AJRHODES3

     
    1 review
     
    45min

    A fresh tomato stuffed with bacon, onion, capsicum, cheese and an egg. Baked to perfection in a hot oven until egg is set. Served atop a toasted English muffin.

    Recipe by: JuliettevanSon

     
    7 reviews
     
    1hour12min

    This is a super tasty combo of cheeses, tuna and spices, perfect for stuffing big summer tomatoes. Enjoy!

    Recipe by: Linda Glenn

     
    41 reviews
     
    55min

    Plump tomatoes are stuffed with couscous, sun-dried tomatoes, mozzarella, fresh basil and mint, then roasted to perfection.

    Recipe by: Jen

     
    No reviews
     
    55min

    Beef tomatoes are scooped out and stuffed with a mixture of cous cous, pine nuts and spices. This is very good served with Greek yoghurt.

    Recipe by: Zoë Harpham

     
    No reviews
     
    35min

    This sadly is a regular way I use my leftover fried rice, if feeling keen I will make the fried rice from scratch.

    Recipe by: MumAndMe

     
    1 review
     
    50min

    These stuffed tomatoes not only look pretty but taste delicious and fresh. They can be a fancy side at dinner or a simple lunch.

    Recipe by: Annakm

     
    19 reviews
     
    40min

    This is super easy to make and super delicious too! You can even make them vegan by leaving out the butter.

    Recipe by: Shar

     
    No reviews
     
    1hour

    Tomatoes are stuffed with a risotto like filling containing pine nuts, currants, mint, dill and parsley, eat alone or serve with a salad.

    Recipe by: Julia

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