Recipe: Perfect Vegetarian Stuffed Tomatoes

Vegetarian Stuffed Tomatoes. The Best Vegetarian Stuffed Tomatoes Recipes on Yummly Vegetarian Stuffed Cabbage Rolls, Enchilada Stuffed Tomatoes, Stuffed Tomatoes With Quinoa, Soft Tofu, Basil, Shallots Cut a thin slice off the top of each tomato. Invert tomatoes onto paper towels to drain.

Vegetarian stuffed tomatoes are a great vegetarian dinner idea that you can serve as a side dish or as the main event. Keep the top parts for later. Slice off the top of the tomatoes and use a spoon to remove the flesh. You can have Vegetarian Stuffed Tomatoes using 9 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Vegetarian Stuffed Tomatoes

1. It's 6 each of large, firm tomatoes.
2. Prepare 2 each of yellow corn.
3. You need 5 each of kale leaves.
4. Prepare 4 clove of garlic.
5. It's 1 cup of panko breadcrumbs.
6. You need 1 1/2 cup of Grated Parmesan cheese.
7. You need 1 of olive oil.
8. Prepare 2 tbsp of butter.
9. You need 2 tbsp of seasoning salt or mix of your choice.

Mediterranean Tomatoes Stuffed with Rice are my favorite hearty side dish recipe or healthy vegetarian main. They can be made either vegan or vegetarian and are absolutely bursting with flavor. Don't be intimidated by the long list of ingredients, these stuffed tomatoes come together very easily! I've made us tomatoes stuffed with rice!

Vegetarian Stuffed Tomatoes step by step

1. Remove corn kernels from ears ( you can use frozen corn for this, but it has a much higher water content than fresh, so it might come out soggy. For the love of all that is holy, do not use canned corn. Ever. For anything.)..
2. Heat about 2 Tbsp. olive oil in a pan until shimmering. Add corn kernels, and season with whatever you like. I like Spike and Italian herbs..
3. Sautee corn, stirring often, until the edges start to brown. In the meantime, cut up garlic into small pieces..
4. When corn is lightly browned, stir in garlic..
5. Cut kale into thin strips. Add to pan about 2 minutes after garlic..
6. Add butter, and turn off heat. Stir constantly until butter is melted, and kale is wilted..
7. Cut tomatoes in half horizontally. Using a sharp knife, cut most of the insides out of each half, and use a spoon to scoop out the seeds and juice..
8. Add the scooped-out parts of the tomatoes to the pan of corn..
9. Preheat oven to 350°.
10. When pan with vegetables has slightly cooled, add in breadcrumbs and Parmesan. Stir everything together until mixed well. Taste for seasoning at this point. You wasn't the mixture to be pretty flavorful, since the tomatoes are a little bland..
11. Place tomatoes open side up in an oven-proof container. Scoop filling into the tomato halves, overfilling slightly, and pressing it with the back of a spoon..
12. Sprinkle the top of each stuffed tomato with a little olive oil..
13. Bake at 350° for about 25-30 minutes, until the tops have browned and the tomatoes are soft..
14. This stuffing also works well in various bell peppers, and even Poblanos if you want a tiny amount of heat..

But not just […] These simple Rice Stuffed Tomatoes are delicious, beautiful, and so easy to make! Use vine-ripened tomatoes and homemade vegetable stock for the most flavor. Arborio rice is simmered in a flavorful vegetable broth with fresh herbs, then stuffed into juicy, vine-ripened tomatoes. These vegetarian stuffed tomatoes can be served as an appetizer, side dish, or main dish. The tomatoes are generously stuffed with mushrooms, feta, spinach, and garlic and then gently baked to perfection.

Tweet

Subscribe to receive free email updates: