Cheesy Stuffed Tomatoes

Cheesy Stuffed Tomatoes Recipe

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alberta smith


Fast and easy and oh so yummy!


★★★★★ 1 vote

15 Min
15 Min


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  • 2 medium
  • 4 oz
    cooked white beans or canned beans
  • 3 oz
    carrots minced
  • 1
    red onion, minced
  • 3 oz
    celery, minced
  • 1 oz
    garlic minced
  • 1/2 tsp
    fresh oregano, chopped
  • 2 tsp
    olive oil
  • 1 c
    dry bread crumbs
  • 2 Tbsp
    parmesan cheese
  • 4
    fresh basil leaves, thinly sliced
  • ·
    salt and pepper to taste

How to Make Cheesy Stuffed Tomatoes


  1. Cut a thick slice off the top of each tomato. Leaving a 1/2 inch (13 millimeters) shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
  2. In large skillet, sauté all the vegetables in oil until tender and liquid has been reduced by half. Remove from the heat. Stir in beans. Add breadcrumbs, Parmesan cheese, basil and oregano to hot vegetable mixture and give a quick stir.
  3. Stuff tomatoes with the vegetable mixture. Place in a shallow baking dish coated with olive oil. Bake, uncovered, at 350°F (175°C) for 15-20 minutes or until heated through and the tops are slightly browned.

Printable Recipe Card

About Cheesy Stuffed Tomatoes

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtag: #Tomato

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