Stuffed Tomato Recipes: A Meal in an Edible Bowl

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Try these easy stuffed tomato recipes for a quick, easy meal.

Stuffed tomato recipes create an easy edible meal in a tomato bowl.

Virtually any recipe for stuffed peppers also works well
with stuffing tomatoes. Plus any of your favorite stuffed tomato recipes — from cold
salads to tuna to three-bean — can be used to fill
these edible bowls.

Here are several of our favorite fillings:

Tomatoes Stuffed With Beans Recipe

  • 1 cup small white beans
  • 1/2 large onion, chopped
  • 1 tablespoon butter
  • Salt
  • White pepper
  • 6-8 stung tomatoes, tops removed
  • Olive oil
  • 2 tomatoes, peeled and chopped
  • Worcestershire sauce
  • 3/4 cup grated smoked cheese
  1. Soak beans overnight. Cook until tender. Drain.
  2. Saute onion in butter until cooked but not browned. Combine
    with drained beans, salt and white pepper.
  3. Lightly rub outside of stuffing tomatoes with olive oil.
    Place in a baking pan in a single layer.
  4. In each tomato put a thin layer of beans. Cover with a
    layer of chopped tomatoes. Brush with Worcestershire sauce.
    Sprinkle cheese over tomato. Repeat layers until all
    stuffers are filled.
  5. Cover pan and bake at 350 degrees for 25 minutes. Remove
    cover and bake another 5 minutes.

Quinoa Fruit Salad in Tomatoes Recipe

  • 1/2 cup quinoa
  • 1/2 cup dried fruits
  • Pinch cardamom
  • 1/2 cup seedless grapes, quartered
  • 1/2 teaspoon coriander
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon powdered ginger
  • 3/4 cup chopped scallions
  • 1/4 cup chopped almonds
  • 1/2 cup olive oil
  • 6-8 stuffing tomatoes, tops removed
  1. Cook quinoa. Soak dried fruits in boiling water and chop
  2. In a large bowl combine quinoa, drained fruit and other
    ingredients except tomatoes. Chill several hours and fill

Tomatoes Stuffed With Millet and Mushrooms Recipe

  • 1 onion, chopped
  • 1/2 pound mushrooms, coarsely chopped
  • 1/2 stick butter
  • Juice of one lime
  • 1 small head cauliflower, divided into florettes
  • Olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon basil
  • Salt and pepper, to taste
  • 1 1/2 cups cooked millet
  • 1 1/2 cups grated Swiss cheese
  • 6-8 stuffing tomatoes, tops removed
  1. Saute onions and mushrooms in butter and lime juice. Set
  2. Saute cauliflower in a little oil with the garlic,
    basil, salt and pepper. Add to onion-mushroom mix.
  3. Combine
    all ingredients except tomatoes. Lightly rub outside of
    tomatoes with olive oil. Stuff tomatoes with mixture,
    pressing down lightly to compact the stuffing. Bake at 350
    degrees for 30 minutes.

Yellow Tomatoes Stuffed With Shrimp and Salsa Recipe

This is a quick, but zesty, first course.

  • 4 yellow stuffing tomatoes
  • 1 avocado
  • 1 teaspoon fresh lemon juice
  • 1/2 pound cooked baby shrimp
  • 1 cup of your favorite salsa
  • Garnish: fresh sprigs of cilantro
  1. Cut the tops off the stuffing tomatoes and take the seeds and liquid out of the cavity. Stand them upright on a serving plate.
  2. Cut the avocado into 1/2 inch cubes and sprinkle with lemon juice. Add baby shrimp and salsa and gently mix the ingredients together.
  3. Stuff the tomato cavities with the filling and garnish with cilantro.

From The Edible Rainbow Garden by Rosalind Creasy.