Baked stuffed tomatoes

    Baked stuffed tomatoes

    (98)
    5saves
    45min


    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.

    Ingredients
    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

    Directions
    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.

    Tip:

    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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    Reviews and Ratings
    Global ratings:
    (98)

    Reviews in English (104)

    by
    56

    I've made these several times for Jason and myself as a light lunch or dinner. I've made them by Anita's original recipe, and I've also made the following changes: I've added shredded swiss cheese and chopped onions and red and yellow peppers as well as green. I've added a chopped, seeded jalapeno pepper to the mix. I've substituted cubed cooked ham and also cubes of kielbasa instead of bacon. And I've replaced the Parmesan with Ricotta for a richer filling. I'm convinced that there is no way to mess this recipe up-it turns out perfect every time. Thanks Anita-your recipe is great as is, but serves VERY well as a foundation for changes!  -  10 Oct 2007  (Review from Allrecipes US | Canada)

    by
    33

    Absolutely delicious! I did add my own seasonings (garlic, onion, pepper and italian) and once the tomato was stuffed, I topped with some bread crumbs, parm cheese and a little olive oil. Thanks Anita!  -  05 Dec 2002  (Review from Allrecipes US | Canada)

    by
    26

    I made lots of changes. We're vegetarian, so no bacon. Used feta instead of parmesan. Diced and sauteed: 1/4 onion, 1/3 red pepper, 1 yellow squash. Added to all of the tomato pulp (diced and lightly drained). Used fresh basil instead of what the recipe called for. Oh, and breadcrumbs instead of croutons. Really good!  -  19 Aug 2007  (Review from Allrecipes US | Canada)

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