CHEESE-STUFFED CHERRY TOMATOES
"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes., In a small bowl, whisk the oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts : Calories 111 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
MOZZARELLA-STUFFED TURKEY MEATLOAF RECIPE BY TASTY
Here's what you need: tomato sauce, apple cider vinegar, honey, lean ground turkey, zucchini, yellow onion, garlic cloves, egg, dijon mustard, honey, Sauce, panko bread crumbs, salt, pepper, dried oregano, dried basil, fresh parsley, mozzarella cheese, parsley
Provided by Mercedes Sandoval
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 375˚F (190˚C).
- Make the sauce: In a medium bowl, stir together the tomato sauce, apple cider vinegar, and honey. Set aside.
- Make the meatloaf: In a large bowl, combine the ground turkey, zucchini, onion, garlic, egg, Dijon mustard, honey, 2 tablespoons of the tomato sauce, bread crumbs, salt, pepper, oregano, basil, and parsley. Mix well.
- Add half of the meatloaf mixture to a greased loaf pan and flatten to form an even layer.
- Layer the cheese over the meatloaf layer. Top with the rest of the meatloaf and smooth the top.
- Top the meatloaf with half of the tomato sauce mixture, using a spoon or rubber spatula to spread evenly. Reserve the rest of the tomato sauce.
- Bake the meatloaf for 1 hour, or until the internal temperature reads 160˚F (70˚C) when tested with a meat thermometer.
- When the meatloaf is cooked through, warm the reserved tomato sauce in the microwave or a skillet, then drizzle on top of the meatloaf.
- Garnish with fresh parsley and serve with your favorite sides. (We used mashed sweet potatoes and asparagus.)
- Enjoy!
Nutrition Facts : Calories 383 calories, Carbohydrate 32 grams, Fat 14 grams, Fiber 2 grams, Protein 31 grams, Sugar 17 grams
MOZZARELLA-STUFFED TOMATOES
Steps:
- Preheat oven to 375 degrees F.
- Cut the tops off the tomatoes and, using a spoon, hollow out the middle. In a medium bowl, combine the mozzarella, bread crumbs, parsley, garlic, oregano, and olive oil. Season to taste with salt and pepper. Place the stuffing in the tomatoes, taking care not to pack them too tight. Place on a baking sheet and transfer to the oven. Roast for 30 minutes.
STUFFED TOMATOES WITH MOZZARELLA
Topped with mozzarella, greens, corn, and torn bread, these halved tomatoes are hearty enough to serve as a vegetarian main course.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat broiler with rack 8 inches from heat source. Toast bread on a rimmed baking sheet, stirring once, until crispy, about 2 minutes. Remove from oven; set aside.
- Scoop out seeds and flesh from each tomato into a bowl; reserve. Arrange tomato halves in a broiler-safe baking dish; season with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium heat. Add pepper flakes and shallot; cook until just tender, about 2 minutes. Increase heat to high; add reserved tomato flesh and juice. Cook, stirring, until reduced by half, about 2 minutes. Add corn and greens; cook, stirring, until vegetables are tender, about 2 minutes. Season with 1/2 teaspoon salt.
- Fill tomato halves with vegetable mixture, dividing evenly, then sprinkle with toasted bread, drizzle with remaining 1 tablespoon oil, and top with cheese. Broil until cheese is bubbly and golden in spots, about 2 minutes. Serve warm.
Nutrition Facts : Calories 207 g, Cholesterol 9 g, Fat 11 g, Fiber 4 g, Protein 8 g, SaturatedFat 3 g, Sodium 424 g
HERB STUFFED TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.
STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
- Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g
STUFFED AND BAKED TOMATOES
Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.
Provided by Krista B
Categories Side Dish Vegetables Tomatoes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
- Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
- In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
- Bake in preheated oven for 20 to 25 minutes.
Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g
GRILLED STUFFED MOZZARELLA TOMATOES
This is a appetizer or side dish(ish), great for summer parties and even served cold the day after for picnics. For super easy clean up, grill on a disposable aluminum pan, the kind you find at the dollar store...
Provided by BratGyrl
Categories Cheese
Time 50m
Yield 32 bites, 16 serving(s)
Number Of Ingredients 7
Steps:
- Halve tomatoes and scoop out insides leaving 1/2-inch thick shell.
- Chop pulp and set aside.
- Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.
- Fill tomato halves with cheesy breadcrumb.
- Spray cooking spray lightly on the bottom of aluminum pan.
- Place tomato halves in disposable pan and wrap top loosely with foil.
- If grilling, set over grill for at least 10 minutes.
- If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.
- Uncover and serve on pan with large sprigs of parsley or curly parsley.
Nutrition Facts : Calories 119.5, Fat 8, SaturatedFat 4.7, Cholesterol 26.2, Sodium 203.1, Carbohydrate 5.2, Fiber 1.4, Sugar 2.8, Protein 7.4
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- Blend all ingredients in blender until basil is very finely chopped and vinaigrette is thick; season to taste with salt and pepper. DO AHEAD Can be made 6 hours ahead. Cover and chill.
- Cut small skin-deep X on end opposite stem of each tomato. Drop tomatoes into saucepan of boiling water; cook 30 seconds. Using slotted spoon, transfer tomatoes to plate. Starting at X, peel skin off tomatoes. Cut 1/3 to 1/2 inch off end opposite stem of each tomato. Using small spoon, scoop out insides of tomatoes, leaving shells intact. Mix cubed mozzarella cheese and chopped basil in medium bowl. Divide cheese mixture among tomato shells, packing gently. DO AHEAD Can be made 2 hours ahead. Cover tomatoes and chill. Bring to room temperature before continuing.
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- Place tomatoes on cutting board and slice in half horizontally (like a hamburger bun). Scoop out pulp and seeds, then lightly salt insides and place cut-side-down on baking sheet. Let juices drain, approximately 15 minutes.
- While tomatoes drain, mix together breadcrumbs, garlic, chopped basil, ½ teaspoon salt, black pepper, parmesan, mozzarella, and oil to create filling. Stir until thoroughly combined.
- Turn tomatoes over, with open-side facing up. Portion equal amounts of filling into tomatoes. Fill each tomato to the brim, then press down on filling to gently compress. Pile remaining filling on top of each tomato and form into small mound.
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