Baked stuffed tomatoes

    Baked stuffed tomatoes


    108 people made this

    About this recipe: Tomatoes are great for your health and this recipe helps you include more of them in your diet. A great use for when they're abundant from your garden.

    Serves: 6 

    • 6 slices bacon
    • 6 medium tomatoes
    • 85g chopped green capsicum
    • 4 tablespoons freshly grated Parmesan
    • 50g cubed bread crumbs (croutons)
    • salt and freshly ground black pepper to taste
    • 6 sprigs parsley

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C. Grease an 18x28cm (7x11 in) baking dish.
    2. Place bacon in a frying pan. Cook over medium high heat until evenly brown. Drain off fat, chop and set aside.
    3. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 2cm deep wall. Finely chop pulp and place one third of it in a medium bowl. Discard remaining pulp, or reserve for another use.
    4. Stir bacon, green capsicum, Parmesan, bread crumbs, salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
    5. Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.


    This is such a versatile dish - serve for breakfast with bhurji (scrambled eggs), for lunch with a salad, or as an appetizer.

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