Best Cheese Stuffed Tomatoes Recipes

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CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES



Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 cup goat cheese
1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes
1 tablespoon chopped shallot
1 teaspoon minced garlic
3 or 4 fresh basil leaves, cut in thin strips
4 5-ounce boneless chicken breast halves with skin
Kosher salt and ground black pepper
2 tablespoons olive oil
1/4 cup butter
2 tablespoons lemon juice
Fresh basil leaves, cut in thin strips

Steps:

  • Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
  • Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
  • Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
  • Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

GOAT CHEESE STUFFED TOMATOES



Goat Cheese Stuffed Tomatoes image

A recipe recommended by the goat cheese guy at my local farmers market. May also be cooked on the grill.

Provided by TIA9370

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 4

Number Of Ingredients 7

4 large fresh tomatoes
4 ounces goat cheese
1 tablespoon chopped bottled roasted red peppers
2 tablespoons olive oil
2 tablespoons bread crumbs
1 tablespoon torn fresh basil leaves
kosher salt and ground black pepper to taste

Steps:

  • Preheat the oven broiler.
  • Slice the tops off of the tomatoes and hollow out by removing the seeds.
  • In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the bread crumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
  • Place under broiler for 5 to 10 minutes until bread crumbs are lightly browned.

Nutrition Facts : Calories 210 calories, Carbohydrate 10.4 g, Cholesterol 22.4 mg, Fat 15.8 g, Fiber 2.4 g, Protein 8.2 g, SaturatedFat 6.9 g, Sodium 291.8 mg, Sugar 5.8 g

BAKED STUFFED TOMATOES WITH GOAT CHEESE FONDUE



Baked Stuffed Tomatoes With Goat Cheese Fondue image

Hollowed out and stuffed with a runny mix of goat cheese and mascarpone, firm but ripe tomatoes make excellent vessels for a melting fondue.

Provided by Melissa Clark

Categories     quick, appetizer

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 10

2 to 3 large firm tomatoes, or 4 to 6 small firm ones
Kosher salt
3 tablespoons mascarpone
3 tablespoons goat cheese, at room temperature
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 garlic cloves, finely chopped
2 anchovies, finely chopped
1/4 cup panko or other coarse bread crumbs
Freshly ground black pepper, to taste

Steps:

  • Preheat oven to 500 degrees. If necessary, slice a very thin layer off bottoms of tomatoes so they will stand upright. Core tomatoes, and carve them out, stopping about about 3/4 inch from bottom and sides. (Do not remove too much, or tomato will collapse when baked.) Season inside of each tomato with salt. In a small bowl, stir together mascarpone and goat cheese.
  • To prepare topping, melt butter with oil in a medium skillet over medium-high heat. Add garlic and anchovies, and cook, stirring, 30 seconds. Stir in bread crumbs, and sauté 2 minutes more. Season with pepper.
  • Fill each hollow with mascarpone mixture. Top generously with bread crumbs. Transfer tomatoes to a baking sheet, and bake until they are slightly blistered and the tops are golden, about 10 minutes.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 352 milligrams, Sugar 4 grams, TransFat 0 grams

FETA CHEESE-STUFFED TOMATOES



Feta Cheese-Stuffed Tomatoes image

These tempting cheese-stuffed tomatoes are bursting with fresh flavor. Use the small end of a melon scoop to easily remove the pulp. -Laura LeRoy, Waxhaw, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 8

24 firm cherry tomatoes
3 ounces cream cheese, softened
1/3 cup crumbled feta cheese
1/4 cup sour cream
1 green onion, finely chopped
3/4 teaspoon lemon juice
1/8 to 1/4 teaspoon dried oregano
Coarsely ground pepper

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain., In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

GRILLED TOMATOES STUFFED WITH GOAT CHEESE AND SAGE



Grilled Tomatoes Stuffed with Goat Cheese and Sage image

Categories     Onion     Tomato     Appetizer     Side     Low Carb     Vegetarian     Goat Cheese     Summer     Grill/Barbecue     Sage     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 tablespoons chopped fresh sage (about 1 ounce), divided
1/2 cup soft fresh goat cheese
2 teaspoons sliced green onions
1 shallot, minced
1/4 teaspoon salt
4 medium heirloom tomatoes

Steps:

  • Heat oil in medium skillet over medium-high heat. Add 3 tablespoons fresh sage and fry 30 seconds. Using slotted spoon, transfer fried sage to paper towel.
  • Combine cheese, onions, shallot, salt, and remaining 1 tablespoon fresh sage in bowl. Season with pepper. Using small sharp knife, remove cone-shaped piece 2 inches wide and 1 inch deep from top of each tomato. Divide cheese mixture among tomatoes; top with fried sage.
  • Prepare barbecue (medium-high heat). Place tomatoes on grill rack; cover barbecue with lid. Cook until tomatoes are soft, about 5 minutes.

CHICKEN STUFFED W/ SUN-DRIED TOMATOES & GOAT CHEESE



Chicken Stuffed W/ Sun-Dried Tomatoes & Goat Cheese image

This is from another Rose Reisman book. It's very good. The recipe calls for Chicken supreme with skin on for presentation but not to be eaten, and the wing still attached. I however, just a used a boneless chicken breast without skin for cost and convenience. Still great. I also topped the breast with the leftover stuffing before I baked it for a little extra flavor.

Provided by kelly in TO

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup sun-dried tomato, rehydrated and chopped
2 ounces goat cheese, crumbled
1/2 teaspoon dried basil
4 boneless chicken breasts, wing still attached or 4 chicken breasts
3 tablespoons fresh basil or 3 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 400 degrees. Spray a baking sheet with vegetable spray.
  • Chop the sundried tomatoes, goat cheese and basil with chef knife, or blend in food processor until slightly coarse.
  • Make a horizontal slit about 2 inches long through each chicken supreme to make a pocket. Stuff each chicken evenly & secure with a toothpick if needed.
  • In a grill or skillet with oil or vegetable spray, grill the chicken on both sides for about 5 minutes.
  • Place on baking sheet and bake for about 25 minutes or until the meat is no longer pink inside. Please don't overcook.
  • Garnish with basil.

Nutrition Facts : Calories 319.2, Fat 17.9, SaturatedFat 6.8, Cholesterol 104, Sodium 306, Carbohydrate 4.2, Fiber 0.9, Sugar 2.9, Protein 34.3

CHEESE-STUFFED CHERRY TOMATOES



Cheese-Stuffed Cherry Tomatoes image

"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

1 pint cherry tomatoes
1 package (4 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon dried oregano
Salt and pepper to taste

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.

GOAT'S CHEESE-STUFFED TOMATOES



Goat's cheese-stuffed tomatoes image

Delicious, bite-size canapés

Provided by Good Food team

Categories     Buffet, Side dish, Snack, Starter

Time 15m

Yield Makes 20-24

Number Of Ingredients 6

250g pack vine-ripened cherry tomatoes
200g soft goat's cheese
3 tbsp single cream
3 tbsp toasted pine nut
4 tbsp finely chopped basil leaf
20-24 small basil leaves

Steps:

  • Use a small, sharp knife to remove the tops from the cherry tomatoes, and reserve for serving. Using a small teaspoon, remove the seeds from the tomatoes. Trim the bases of the tomatoes so they sit flat.
  • Combine the goat's cheese, single cream, toasted pine nuts and chopped basil leaves, then season. Spoon mixture inside each tomato and top with extra small basil leaves. Replace the reserved lids and serve.

Nutrition Facts : Calories 98 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Protein 4 grams protein, Sodium 0.31 milligram of sodium

BAKED TOMATOES STUFFED WITH CREAMY STOVETOP BACON MAC AND CHEESE



Baked Tomatoes Stuffed with Creamy Stovetop Bacon Mac and Cheese image

Provided by Kelsey Nixon

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 16

Kosher salt
1 pound elbow macaroni
6 strips thick-cut smoked bacon, cut in 1/4-inch pieces
1/4 cup all-purpose flour
4 cups hot whole milk
Freshly ground black pepper
1 teaspoon dry mustard, or more as needed
8 ounces sharp Cheddar, shredded (2 cups)
8 ounces Muenster cheese, shredded (2 cups)
1 tablespoon hot sauce
4 beefsteak tomatoes
Kosher salt and freshly ground black pepper
1/4 cup panko
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley
Olive oil, for drizzling

Steps:

  • For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain.
  • Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.
  • Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 1 to 2 cups of mac and cheese for the tomatoes.
  • For the baked tomatoes: Set your oven rack to the middle position and preheat your oven to broil.
  • Using a paring knife, remove the tops of your tomatoes (the stem end), and then carefully hollow each one out with a spoon. You want to create a bowl, while removing all the seeds and some of the flesh, leaving about 1/2-inch of flesh in each tomato.
  • Season the inside of the tomatoes with salt and pepper. Then stuff each one with as much mac and cheese as you can, 1/4 to 1/2 cup.
  • Mix the panko, Parmesan and parsley together, and season with salt and pepper. Pile some of the breadcrumb topping onto each tomato. Each one will accommodate about 2 tablespoons of the topping. Now, drizzle the breadcrumbs with olive oil, so the panko browns up nicely.
  • Broil the tomatoes until the breadcrumb topping is golden brown and crispy, 2 to 3 minutes.

CREAM CHEESE STUFFED CHERRY TOMATOES



Cream Cheese Stuffed Cherry Tomatoes image

Every year my garden produces lots of cherry tomatoes. I make these and take them to work and share them with co-workers. You can use low-fat cheam cheese and sour cream if your watching calories.

Provided by kmergirl

Categories     Lunch/Snacks

Time 1h

Yield 15-20 cherry tomatoes, 10 serving(s)

Number Of Ingredients 6

15 -20 cherry tomatoes
1/4 cup chopped green onion
3 ounces cream cheese
1/4 cup sour cream
salt
pepper

Steps:

  • Cut tops off of cherry tomatoes; Hollow out set upside down on paper towel to absorb any liquid.
  • Cream until smooth cream cheese, green onions,sour cream.
  • Add salt and pepper to taste.
  • Fill tomatoes, chill 20 minutes and serve.

Nutrition Facts : Calories 47.4, Fat 4.2, SaturatedFat 2.6, Cholesterol 11.9, Sodium 29.9, Carbohydrate 1.6, Fiber 0.4, Sugar 0.8, Protein 1.1

CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES



CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES image

Categories     Chicken

Yield 4 people

Number Of Ingredients 10

4 boneless, skinless chicken breast halves (about 11/2 lb. toatl) rinsed and patted dry
4 oz. fresh goat cheese, crubled (about 1 cup)
16 large oil packed sun dried tomato halves, drained
1 oz. baby spinach leaves
16 large fresh basil leaves, rinsed and patted dry
Salt and pepper
3/4 cup unbleached all pupose flour
2 Large eggs, beaten in a small bowl
1 3/4cups fresh breadcrumbs seasoned with 1/2 Tsp salt and pepper
2/3 cup olive oil

Steps:

  • Set the chicken on a cutting board and, holding a chef's knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, top each peice with a quarter of the goat cheese, sundried tomatoes, spinache leaves, and basil (try to keep fillings in the center of the chicken so they dont slide out the sides). Season with salt and pepper and roll up each peice starting with the narrow end. Use a toothpick to secure each roulade. Line up three wide shallow dishes. Fill the first with flour, the second with the beaten eggs, the third with breadcrumbs. Dredge on chicken roulade well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with other breasts. Refrigerate to let the breading set, 10 mins to 2 hours. Heat the oven to 350F. Heat 1/3 cup of the olive oil in a heavy 12 inch nonstick skillet over medium high heat. When the oil is very hot, carefully add half of the breasts to the pan and cook until golden brown on all sides, about 2 mins per side. If the oil seems too hot, reduce the heat to medium. Transfer the roulades to a baking sheet. Pour out the hot oil, wipe down the pan and heat the remaining 1/3 cup of oil. Cook the remaining roulades and transfer to the baking sheet. Bake until the chicken and filling reach 165F on an instant read thermometer, about 15 mins. Let the roulades rest for a few mins before removing the toothpicks. SLice the roulades in half on the diagonal and serve four pieces to each person immediately.

STUFFED TOMATOES WITH SPINACH , RICE AND CHEESE



Stuffed Tomatoes With Spinach , Rice and Cheese image

This delicious recipe is courtesy of the Florida Fresh Tomato committee...goes great with grilled foods. If desired the meat filling can be prepared hours in advance, just fill the shells when ready to bake.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

6 large meaty fresh tomatoes (room temperature)
2 -3 tablespoons olive oil
1 1/2 cups sliced fresh mushrooms
1 cup chopped onion
1 (10 ounce) package frozen spinach, chopped thawed and hand-squeezed
3 -4 fresh minced garlic cloves
1 teaspoon fried basil
1/2 teaspoon salt or 1 chicken bouillon cube
pepper
1/2 cup quick-cooking rice, uncooked (Minute Rice is good)
1/4-1/3 cup grated parmesan cheese (or to taste)
2 -3 tablespoons grated parmesan cheese, for sprinkling

Steps:

  • Set oven to 400 degrees.
  • Lightly grease a 13 x 9-inch baking pan.
  • Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
  • Chop the tomato pulp (should make about 3-1/2 cups pulp).
  • In a large skillet, over high heat, heat the olive oil until hot.
  • Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
  • Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
  • Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
  • Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
  • Place the tomato shells in a prepared baking dish.
  • Spoon the hot mixture evenly between the tomato shells.
  • Sprinkle Parmesan cheese over the top.
  • Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.

Nutrition Facts : Calories 161.2, Fat 7.1, SaturatedFat 1.9, Cholesterol 5.1, Sodium 333.4, Carbohydrate 19.9, Fiber 4.5, Sugar 6.7, Protein 7.4

CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE



Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese image

Make and share this Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese recipe from Food.com.

Provided by Jencathen

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup sun-dried tomato (not packed in oil)
2 cups boiling water
4 small chicken breasts, boneless and skinless
4 1/2 ounces light boursin cheese
2 tablespoons green onions, sliced thin
1 cup Baby Spinach
1/2 teaspoon fresh ground pepper, divided
1 tablespoon extra virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 400°F.
  • Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
  • Mix boursin cheese with scallions and set aside.
  • Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
  • Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
  • Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
  • Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
  • Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 306.7, Fat 17.1, SaturatedFat 4.4, Cholesterol 92.8, Sodium 399.3, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 31.8

GOAT CHEESE STUFFED TOMATOES



Goat Cheese Stuffed Tomatoes image

I had this dish in a French restaurant specialized in cheese and it was so yummy and simple to make that I have made it my favorite.

Provided by Nono2

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

4 tomatoes
200 g fresh creamy goat cheese
dried herbs (thyme, marjoram, oregano...)

Steps:

  • Cut tomatoes in half.
  • Spoon out the juice and seeds (leave the pulp).
  • Stuff each half with goat cheese and make sure there is plenty of cheese on top Sprinkle with the dried herbs.
  • Put under the grill for 10 to 15 minutes until the cheese browns.

Nutrition Facts : Calories 204.1, Fat 15.2, SaturatedFat 10.4, Cholesterol 39.5, Sodium 263.6, Carbohydrate 6.1, Fiber 1.5, Sugar 4.5, Protein 11.9

STUFFED KOHLRABI WITH TOMATOES AND FETA CHEESE



Stuffed Kohlrabi with Tomatoes and Feta Cheese image

This kohlrabi dish can serve as a vegetarian main course or as a side dish. It's best to use medium-sized kohlrabi.

Provided by Marianne

Categories     Fruits and Vegetables     Vegetables

Time 1h

Yield 4

Number Of Ingredients 11

2 cups vegetable broth
½ medium lemon, juiced
4 kohlrabi, peeled, kohlrabi leaves reserved
4 medium Roma tomatoes
1 teaspoon butter
2 medium shallots, minced
1 (4 ounce) package crumbled feta cheese
1 bunch green onions, thinly sliced
½ bunch Italian parsley leaves, finely chopped
1 clove garlic, minced
1 pinch freshly ground black pepper, or to taste

Steps:

  • Combine vegetable broth and lemon juice in a large pot, bring to a boil, and cook kohlrabi until softened, about 20 minutes. Drain broth and reserve. Allow kohlrabi to cool lightly and scoop out the insides. Set aside kohlrabi shell and kohlrabi flesh.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cut a small "x" into each tomato and boil for 1 minute. Drain tomatoes, remove tomato skins and seeds, and finely chop.
  • Melt butter in a skillet over medium-low heat and cook shallots until soft and translucent, about 5 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Finely chop kohlrabi leaves. Combine sauteed shallots, kohlrabi leaves, 1/2 of the tomatoes, feta cheese, green onions, parsley, garlic, and pepper in a bowl; mix to combine. Fill kohlrabi shells with the mixture.
  • Set stuffed kohlrabi close together in the prepared baking dish and sprinkle kohlrabi flesh and remaining tomatoes in between. Pour 1 cup of kohlrabi cooking water into the dish.
  • Bake in the preheated oven until kohlrabi is soft and filling is lightly browned and cooked through, 20 to 30 minutes.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 27.7 g, Cholesterol 27.8 mg, Fat 7.9 g, Fiber 9.6 g, Protein 10.1 g, SaturatedFat 5 g, Sodium 603.4 mg, Sugar 11.7 g

CHEESE-STUFFED TOMATOES



Cheese-Stuffed Tomatoes image

Make and share this Cheese-Stuffed Tomatoes recipe from Food.com.

Provided by SimplyME

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

3 large tomatoes, cut in halves
1/4 cup soft breadcrumbs
2 tablespoons butter, melted
1/2 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup monterey jack cheese, grated
1 tablespoon fresh parsley, chopped

Steps:

  • Scoop out center of each tomato half, leaving a 1/2 inch thick shell.
  • Chop scooped out tomato pulp; set aside.
  • In a medium bowl, combine breadcrumbs, butter, basil, salt and pepper.
  • Stir in cheese and chopped tomato pulp.
  • Fill tomato shells with breadcrumb mixture.
  • Wrap each stuffed half in foil.
  • Place on grill, stuffed side up.
  • Cook 10 to 15 minutes or until cheese melts.
  • Remove foil; sprinkle with parsley.
  • Serve hot and enjoy.

Nutrition Facts : Calories 90.8, Fat 6.9, SaturatedFat 4.3, Cholesterol 18.6, Sodium 289.2, Carbohydrate 4.7, Fiber 1.2, Sugar 2.5, Protein 3.3

ROASTED PEPPER & GOAT'S CHEESE STUFFED TOMATOES



Roasted pepper & goat's cheese stuffed tomatoes image

Enjoy a dairy-free dish

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Side dish, Starter, Supper

Time 40m

Number Of Ingredients 5

25g pine nut , plus 2 tbsp extra for sprinkling
225g pack baby leaf spinach
200g roasted red pepper , drained and diced
125g rindless Welsh goat's cheese with garlic and herbs, plus 50g/2oz for crumbling
6 large beef tomatoes

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Cut the tops off the tomatoes and discard. Scoop out the seeds and discard. Place the tomatoes on a lightly oiled, shallow baking dish.
  • Brown all the pine nuts in a dry frying pan or under the grill until golden. Wilt the spinach in a hot pan for a min. Drain thoroughly in a sieve, squeezing out the excess liquid, then roughly chop.
  • Combine the spinach, peppers, 25g/1oz toasted nuts and 125g/41⁄2oz crumbled cheese in a bowl, then season to taste. Divide the mixture between the tomato shells. Top each tomato with more crumbled goat's cheese and the rest of the pine nuts, then bake for 20 mins until the filling is hot and the tomato skins are beginning to wrinkle and split. Serve warm.

Nutrition Facts : Calories 206 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.36 milligram of sodium

TOMATOES STUFFED WITH GOAT CHEESE



Tomatoes Stuffed With Goat Cheese image

Provided by Linda Wells

Categories     appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

4 firm, medium tomatoes
10 ounces fresh goat cheese
Freshly ground pepper to taste
1 large egg
1 egg yolk
1 tablespoon chopped fresh basil
2 1/2 tablespoons bread crumbs
1/4 cup freshly grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees.
  • To prepare the tomatoes, slice the stem end off and, with a spoon, scoop out all seeds and tomato meat, leaving only the shell. Place the tomatoes upside down on paper towels to drain off any excess liquid.
  • Meanwhile, in a mixing bowl, soften the goat cheese with a rubber spatula and add freshly ground pepper to taste. While mixing the cheese, slowly add the eggs, then the basil. In another bowl, mix together the bread crumbs and freshly grated Parmesan cheese.
  • Fill the tomatoes with the goat-cheese mixture. Sprinkle a thin layer of the Parmesan mixture on top.
  • Place the tomatoes on an oiled cookie sheet. Bake for 12 minutes, then place under the broiler for an additional minute, or until they are nicely browned.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 19 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 12 grams, Sodium 479 milligrams, Sugar 4 grams, TransFat 0 grams

STUFFED MUSHROOMS WITH SUN-DRIED TOMATOES, GOAT CHEESE AND OLIVE



Stuffed Mushrooms With Sun-Dried Tomatoes, Goat Cheese and Olive image

Make and share this Stuffed Mushrooms With Sun-Dried Tomatoes, Goat Cheese and Olive recipe from Food.com.

Provided by la petite chef

Categories     Lunch/Snacks

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 13

8 -10 large button mushrooms
1 tablespoon butter
2 teaspoons olive oil
1/3 cup sun-dried tomato (jar)
1 shallot, fine chop
1 large jalapeno pepper, fine chop
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon saffron
2 tablespoons fresh parsley, fine chop
1 teaspoon lemon juice
1/4 cup kalamata olive, fine chop
1/4-1/3 cup goat cheese

Steps:

  • Wipe mushrooms with damp cloth, carefully scoop out stems and chop them into very fine bits, set aside.
  • Heat butter in a large frying pan over med-high heat. When hot, add mushroom caps and saute for a few mins, flipping often until they begin to brown. Remove from pan and set aside.
  • Reduce heat to medium, add olive oil and toss the shaloots. Stir and fry for a few mins, then add chopped mushroom stems and halapenos. Saute, stirring frequently, for ~5 minutes.
  • Then add chopped sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsely and salt-n-pep. Cook for a min, then transfer to a small bowl.
  • Stir in goat cheese and olives until well combined.
  • Spoon filling into mushroom caps.
  • Coat the bottom of a baking pan with a bit of olive oil. Transfer stuffed mushrooms into the pan. Bake at 350 for ~10 minutes Garnish with fresh parsley!

Nutrition Facts : Calories 42, Fat 3.2, SaturatedFat 1.2, Cholesterol 3.8, Sodium 96.1, Carbohydrate 3.1, Fiber 0.8, Sugar 1.3, Protein 1.2

PESTO & CREAM CHEESE STUFFED CHERRY TOMATOES



Pesto & Cream Cheese Stuffed Cherry Tomatoes image

Pesto & Cream Cheese Stuffed Cherry Tomatoes make great last-minute appetizers. They are so easy to make and delicious! And, naturally vegetarian and gluten free.

Provided by My Food and Family

Categories     New Recipes & Featured Content

Number Of Ingredients 4

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread, softened
1/2 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1 pt. cherry tomatoes, cut in half
4 or 5 fresh basil leaves, diced

Steps:

  • Place the cream cheese spread in a large bowl and beat until smooth. Add the pesto sauce and beat until thoroughly combined.
  • Fit the piping tip on your piping bag, if using. Spoon the mixture into the piping bag or plastic sandwich bag. Pipe a dab of the cream cheese mixture onto each tomato half.
  • Garnish each with a piece of basil.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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