stuffed tomatoes

Cheesy Stuffed Tomatoes with Sausage are tomatoes stuffed with a hearty sausage and rice filling and topped with gooey cheese. These are a perfect way to use those sweet sun ripened tomatoes from the garden or the vine ripened tomatoes from the store.

Cheesy Stuffed Tomatoes with Sausage

tomatoes

salt and pepper

sausage

white rice (cooked)

Colby Jack cheese (shredded and divided)

parmesan cheese (shredded)

Tablespoons basil (chopped)

Italian seasoning

Preheat oven to 425 degrees.  Start by cutting off the tops of the tomatoes.  Cut around the edge of the tomatoes and scoop out the insides and place in a baking dish.

In a medium sized skillet cook and crumble the sausage.  Remove grease and add to a medium sized bowl with the rice, one cup colby jack cheese, parmesan cheese, basil and Italian seasoning.

Use the mixture and stuff each tomato.  Top with remaining cheese.  Bake for 15-20 minutes.

Ready for another crazy-good keto-friendly recipe with crazy little ingredients? This
Creamy Pesto-Stuffed Baked Tomatoes with Mozzarella needs just a mere 4
carefully-selected ingredients – and the result is beyond delicious! Read on to find the secrets of how to make your next favorite dinner!

4-Ingredient Creamy Pesto-Stuffed Baked Tomatoes with Mozzarella

= 80 ml pesto

1.5 oz = 45 g cream cheese

= 120 ml shredded mozzarella

Preheat the oven to 350 °F (175 °C).

Cut off the tops from each tomato. Scoop...

Cut off the tops from each tomato. Scoop out the pulp. Save the tops and the pulp for other use (check tips at the end of the post!).

Place the hollowed-out tomatoes into a baking dish.

Combine the pesto, cream cheese, and 1/4 cup...

Combine the pesto, cream cheese, and 1/4 cup (60 ml) of the shredded mozzarella in a cup. Stir until well combined.

Fill the tomatoes with the pesto mixture.

Sprinkle the leftover mozzarella evenly on top of...

Sprinkle the leftover mozzarella evenly on top of the tomatoes.

Bake in the preheated oven for about 25...

Bake in the preheated oven for about 25 minutes, or until the tomatoes are crisp-tender and the mozzarella is melted and golden brown.

Remove from the oven and serve.

https://www.youtube.com/watch?v=1UX-19peo_k

Ready for another crazy-good keto recipe with crazy little ingredients? This Creamy Pesto-Stuffed Baked Tomatoes with Mozzarella needs just a mere 4 carefully-selected ingredients — and the result is beyond delicious! Read on to find the secrets of how to make your next favorite keto dinner!

P.S. Don’t forget to check the blog post for a printable recipe and tips for what to do with the leftover tomato pulp and tops! https://www.lowcarbsosimple.com/4-ingredient-creamy-pesto-stuffed-baked-tomatoes-with-mozzarella/

Subscribe ► https://www.youtube.com/channel/UCpnSOu5LoKxv1pnUx17sOjQ?sub_confirmation=1

***************************************
Additional Resources

5-Ingredient Stuffed Round Zucchini ► https://youtu.be/wR4dcG-Xq8U

5-Ingredient Stuffed Onions ► https://youtu.be/UImEi98aTGo

5-Ingredient No-Bake Stuffed Avocados with Creamy, Crunchy Chicken Salad ► https://youtu.be/_WadbjQZFyw

5-Ingredient Easy Fried Keto Eggplant  ► https://youtu.be/VQDCWe0PHXs

3-Ingredient Bacon-Wrapped Halloumi Cheese ► https://youtu.be/2tO5TA4BrTE

5-Ingredient Olive Oil Roasted Eggplant with Lemon Pepper and Parmesan ► https://youtu.be/LzCknC38zJk

***************************************

Subscribe ► https://www.youtube.com/channel/UCpnSOu5LoKxv1pnUx17sOjQ?sub_confirmation=1

Homepage ► https://www.lowcarbsosimple.com/
Facebook ► https://www.facebook.com/LowCarbSoSimple/
Twitter ► https://twitter.com/lowcarbsosimple
Instagram ► https://www.instagram.com/lowcarbsosimple/

4-Ingredient Creamy Pesto-Stuffed Tomatoes - keto, low-carb, vegetarian, yummy!

This stuffed tomato recipe is prepared Greek-style with a hearty, flavor-packed stuffing mixture of ground meat, rice with onions, garlic, fragrant spices like cumin, oregano, and nutmeg, and fresh herbs. A generous drizzle of extra virgin olive oil helps these stuffed tomatoes as they bake to delicious, tender perfection. Perfect as a main dish with Greek salad and Tzatziki sauce or as a stunning side next to lamb or lemon chicken. 

BEST Greek Stuffed Tomatoes (Gemista) 

rice

Extra virgin olive oil

red onion halved, mince 1/2 of the onion and slice the other

garlic cloves,

lb lean ground beef (you can use ground lamb or

Kosher salt and black pepper

tsp cumin

oregano

tsp allspice

nutmeg

white wine

water

parsley

spearmint

Rinse the rice well, place in a bowl and cover with water. Soak for 15 to 20 minutes until you are easily able to break one grain of rice between your fingertips. Drain.

Meanwhile, preheat the oven to 375 degrees F. And begin working on the stuffing mixture.

Place a large skillet over medium-high heat. Add 1/3 cup extra virgin olive oil and heat until just shimmering but not smoking. Add chopped onions (but not the sliced onions) and garlic, toss briefly until fragrant (do not brown the onions and garlic.) Add the ground meat, season with salt, pepper, cumin, oregano, allspice and nutmeg.  Cook the meat for about 5 minutes or until fully browned and cooked through (use a wooden spoon to break the meat apart to avoid large chunks.)

When meat is fully browned, add drained rice it to the meat mixture in the skillet. Add crushed tomatoes, white wine, and water (a pinch of salt if you like.) Bring the saucy mixture to a boil, turn the heat down and let simmer for for just 10 minutes or so (the simmering is an optional step, but it is helpful to get the rice cooking a little bit.) When ready, stir in the fresh herbs. Season with kosher salt to taste.

Meanwhile, prepare tomatoes for stuffing. Cut tomato tops (about 1/2 inch from top). Set the tops aside (they will be used later). Take a small pairing knife and carefully go around the edges of the tomato to loosen/separate the flesh. Then using a spoon, carefully scoop out the tomato flesh. Chop the flesh into large pieces and set it aside of later use (see photo in the tutorial above).

Prepare a 9 x 13 baking pan (this is the one I used). Oil the bottom of the baking pan with extra virgin olive oil. Spread chopped tomato flesh and sliced onion the bottom of the baking dish and add the chopped tomato flesh and sliced onion to make a bed for the stuffed tomatoes.

Now, spoon the saucy meat and rice mixture into the empty tomato shells. Arrange the stuffed tomatoes in the prepared baking dish. Cover the stuffed tomatoes with the reserved tops. From one of the corners of your baking dish, carefully pour about 3/4 cup of water. Add a little pinch of salt and a generous drizzle of extra virgin olive oil on top.

Cover the baking dish with foil and bake in heated oven for about 30 to 45 minutes, then uncover and cook for another 45 minutes to 1 hour or so (a total of 1 1/2 hours or until the rice is fully cooked. The tomatoes will collapse well and become super tender.) Be sure to check during baking and add a little water if needed.

My family and I got back from a Euro trip almost two weeks ago. Greece (Athens &amp; Imerovigli, Santorini) was one of the countries we visited and we had so much good food there. After visiting the Acropolis, we stopped by a restaurant in Plaka and I ordered their Gemista and it was delicious. I loved it so much I just had to try and make them myself. I would rate my culinary skills somewhere along the lines of beginner. This recipe was easy to prep and cook and the end result was... well we were quiet while eating and enjoying the flavors. Plates were cleaned, bellies full, and happiness followed.

I ended up using four huge tomatoes I found that were the size of grapefruits. While in the oven, the tomatoes were sweating so much, it filled half the pan. I thought I might have ruined it or made a mistake somewhere but I ended up serving the tomatoes in a soup plate and spooned the left over juices.  So delicious.

Suzy, I LOVE, LOVE, LOVE all of your recipes!!! Can I use brown rice in place of white for this recipe, stuffed peppers or really any of your recipes calling for rice? Thank you in advance!

I'm making this tonight!  it's amazing how this recipe differs from Greek to Greek LOL. Respectfully however I feel that your recipe is more complicated than it needs to be. For instance, I have found that you do not need to precook the ground meat and associated ingredients before stuffing your vegetables, be they tomatoes or peppers. I do my mixture:  rice, raw ground meat and associated ingredients including spices and olive oil (I prefer to use pork or even ground turkey) mix everything together well, and then stuff the veggies prior to cooking.  

Also, I use the guts of the tomato, chopped up finely and added to the same meat mixture for added moisture - it helps cook the rice and keeps the meat tender if you're using something leaner. I personally do not use strained tomatoes in my mixture as I find them too overpowering due to their concentration. 

The length of time that they are in the oven more than cooks the meat through, and the rice plumps up nicely as well with the added moisture of the chopped, fresh tomato guts in the mixture. Lastly, I add some roast potatoes around the stuffed veggies and roast them at the same time. Just give them a quick toss in some salt and pepper, smoked paprika and olive oil and nestle them in between.

I grew up in Greece and have been cooking yemista for years, but never soaked the rice! I appreciate this tip!

Your recipe is delicious!

Fresh, juicy and loaded with flavor, these Greek Stuffed Tomatoes (or Gemista) are the perfect healthy comfort food. Naturally paleo, whole 30 and vegan!

Paleo Greek Stuffed Tomatoes (Gemista)

beef tomatoes, large tomatoes, see notes*

olive oil

red onions,

garlic

cauliflower rice

480 ml juice

dill

mint

tbsp parsley

35 g pine nuts

raisins

salt

Cut off the tomatoes' tops and carefully scoop...

Cut off the tomatoes' tops and carefully scoop out the flesh with a spoon. Keep the lids.

Blend the scooped out flesh of the tomatoes...

Blend the scooped out flesh of the tomatoes until smooth. Set aside.

Heat oil in pan.

Sauté onions for 3 minutes.

Add garlic and sauté for another 2 minutes.

Add riced cauliflower and tomato juice. Stir until...

Add riced cauliflower and tomato juice. Stir until combined.

Add dill, mint, parsley, pine nuts, raisins and...

Add dill, mint, parsley, pine nuts, raisins and salt.

Stir until well combined.

Simmer for 5 minutes. Adjust seasoning if necessary.

Add nutritional yeast and stir.

Scoop into tomatoes and put tops back on.

Place tomatoes in baking try.

Bake at 200°C/390°F for 45 minutes.

Egg stuffed roasted tomatoes easily liven up your brunch game with a gorgeous pop of color and flavor. Not only is it pretty and delicious, but this simple dish is also a lighter breakfast you can enjoy any time.

Egg Stuffed Roasted Tomatoes

salt & black pepper (to taste)

eggs

chives (for garnish)

Parmesan cheese (for garnish)

Gently wash the tomatoes well, using your hands to &#039;scrub&#039; away and dirt or debris. Dry them with a paper towels.

Using a pairing knife, carefully cut a circular plug out of the top center of each tomato. Use a sturdy spoon to gently hollow out the seeds and pulp within.

Place the prepped tomato &#039;bowls&#039; onto the wells of a tin muffin pan. The tomatoes will sit on top of the wells, and the juices that leak out during cooking will collect within preventing any mess in the oven.

Drizzle the olive oil evenly out over top of the tomatoes. Season them with salt &amp; freshly cracked black pepper, to taste.

Bake the tomatoes at 400° for 8-10 minutes.

Remove the hot pan and gently crack an egg into the center of each of the tomatoes, careful not to break the yolks and then discard the shells.

Return the filled tomatoes to the oven, and continue baking them an additional 12-15 minutes. When the eggs are cooked to your desired preference, remove them from the oven.

Season the stuffed tomatoes with salt &amp; pepper again, to taste.

Carefully transfer the hot tomatoes to serving plates, top with fresh chives &amp; a sprinkle of shredded Parmesan cheese, and enjoy!

Super Simple and Easy Baked Keto Stuffed Tomatoes Recipe with Bolognese Sauce that gives you a Perfect Blend of Aroma is one Grilling Idea for your Keto BBQ Night. Fully Gluten-Free, Grain-Free, Low Carb and perfect for Diabetics, these Healthy Stuffed Tomatoes can be served hot or cold, depending on your Taste Buds.

Keto Stuffed Tomatoes Recipe

Tomatoes

(1 Cup) Minced Beef

(1/2 Cup) Diced Bacon

Cup (2 Stems), Diced Fresh Celery

(1 small) Onion

Garlic Cloves

(1/3 Cup) Tomato Sauce

(1/2 Cup) Heavy Cream

Tablespoon Fresh Oregano

Tablespoon Fresh Marjoram

Prepare all of your ingredients beforehand.

For Bolognese Sauce, dice your onion, garlic, bacon,...

For Bolognese Sauce, dice your onion, garlic, bacon, and celery.

Start with your onion and garlic. Place them...

Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for few minutes.

Once caramelized, add bacon and minced meat, mix...

Once caramelized, add bacon and minced meat, mix and cook over medium heat for 15 minutes.

Add diced fresh celery, herbs, salt &amp; pepper,...

Add diced fresh celery, herbs, salt &amp; pepper, and mix and cook for another 10 minutes.

As of last add tomato sauce and heavy...

As of last add tomato sauce and heavy cream and fully combine.

Cover with the lid and cook for approximately...

Cover with the lid and cook for approximately 40 minutes at a medium temperature.

Cut top or the head of each tomato....

Cut top or the head of each tomato. Do not throw it as you will use it later to close the tomato.

Using a small spoon, hollow out each of...

Using a small spoon, hollow out each of the tomatoes.

Scoop out all of the seeds as well...

Scoop out all of the seeds as well as all the liquid, which will avoid tomatoes being too watery after baking.

Again, using your spoon, fill each of the...

Again, using your spoon, fill each of the tomatoes with bolognese sauce up to the top of the cut tomato.

Top it up with Grated Cheese.

Bake in the oven at 200C or 400F...

Bake in the oven at 200C or 400F for approximately 30 minutes.

https://mediavine-res.cloudinary.com/video/upload/e9cbedd8qcuz7lhqxjpu.mp4

Pesto Stuffed Roasted Tomatoes are a must make side dish/appetizer. The hollowed out tomato halves are stuffed with an easy-to-make, garlicky pesto then roasted until the cheese melts and the tomatoes are soft. They&#39;re delicious!

Pesto Stuffed Roasted Tomatoes

tomatoes (cut in half (from the side))

basil leaves

½ cup freshly grated parmesan (divided)

pine nuts

garlic (finely minced)

sea salt

prepare tomatoes

Preheat oven to 350 degrees. Hollow out each tomato half and nestle them into an ovenproof baking dish or cast iron pan.

make pesto

Place the basil, ¼ cup of the parmesan, pine nuts, olive oil, garlic, and sea salt into a small food processor and blend until a chunky pesto forms.

stuff tomatoes

Stuff the tomato halves with the pesto (about 1 tablespoon per tomato half) then top with the remaining ¼ cup of parmesan cheese.

bake

Roast the pesto stuffed tomatoes for 20-25 minutes, or until the tomatoes are soft and the cheese has melted.

How to make delicious vegetarian Greek stuffed tomatoes with a tender, juicy onion and rice filling! Even better, these baked stuffed tomatoes are gluten-free and can be enjoyed vegetarian or vegan.

Vegetarian Greek Stuffed Tomatoes (GF + Vegan Optional)

4.4 lb large tomatoes (heirloom or other ripe large tomatoes; I used 4 large beefsteak tomatoes)

rice (short

oz onions (2 small; white

tomato paste

tsp salt

thyme

2-3 Tbsp chopped fresh herbs (parsley, oregano, dill, etc, your favorite)

lemon

Wash and pat the tomatoes dry.

Carefully core the tomatoes. To do this, I used a sharp knife to slice the top off of each tomato, then used a spoon to scoop out the insides, leaving the outer wall intact. Transfer the tomato pulp to a small bowl for now.

Place the tomatoes on a lightly oiled or parchment-lined baking tray and set aside.

Step 1: Prepare the tomatoes

Peel and dice the onion. Rinse the rice until the water runs almost clear.

Heat the oil in a saucepan over medium heat. Once hot, add the onions and cook for several minutes, stirring often, until translucent. Then add the tomato pulp, tomato paste, and salt (and pepper, if preferred).

Step 2: Sauté the ingredients

Add the rice and water to the pan, stirring well, and then cover and cook until just below al dente (around 90% cooked). To do this, I recommend following the package instruction for the rice minus 2-3 minutes.

While it cooks, finely chop your herbs of choice, then add them to the pan at the end of the cooking process, mixing until well combined. Then remove the rice mixture from the heat.

Step 3: Par-cook the rice

Using a spoon, scoop the rice mixture into your tomatoes (right to the top) and cover with their &quot;lids.&quot;

Bake in a preheated oven for around 30 minutes at 400ºF/200ºC. When ready, the tomatoes should be soft and slightly &quot;shriveled&quot; looking, with a tender rice filling.You can optionally broil the tomatoes for a short while at the end if you want a more blackened, slightly smoky &quot;top&quot; of the tomatoes.

Remove the tomatoes from the oven, allow them to cool for just a few minutes, then remove the lid and top with some lemon zest, a squeeze of fresh lemon juice, and optionally some feta cheese. For a truly delicious Greek stuffed tomato, I recommend serving with an extra glug of extra virgin olive oil - enjoy!

Step 4: Bake the stuffed tomatoes

Make ahead: you can prepare these Greek stuffed tomatoes ahead by preparing the filling and stuffing them but then covering them tightly in clingfilm for 1-2 days before baking. You can also freeze the unbaked stuffed tomatoes and bake from frozen. Add a few extra minutes to the cooking time (until bubbly and tender), though they won&#39;t hold their shape well upon thawing.Store: once baked, allow the stuffed tomatoes to cool and then store in an airtight container in the fridge for up to a week. You may also be able to freeze the leftovers, though I never have. If you do, let me know in the comments how it went. Reheat: you can reheat the baked stuffed tomatoes either in the microwave or in the oven, in a large baking pan filled with around a cup of water at 400ºF/200ºC, until fully warmed.

Top 8 stuffed tomatoes recipes from across the web

The most viewed stuffed tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy Stuffed Tomatoes with Sausag...

4-Ingredient Creamy Pesto-Stuffed B...

BEST Greek Stuffed Tomatoes (Gemist...

Paleo Greek Stuffed Tomatoes (Gemis...

Egg Stuffed Roasted Tomatoes

Keto Stuffed Tomatoes Recipe

Pesto Stuffed Roasted Tomatoes

Vegetarian Greek Stuffed Tomatoes (...

Top 8 stuffed tomatoes recipes from across the web

The most viewed stuffed tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Stuffed Tomatoes with Sausag...

4-Ingredient Creamy Pesto-Stuffed B...

BEST Greek Stuffed Tomatoes (Gemist...

Paleo Greek Stuffed Tomatoes (Gemis...

Egg Stuffed Roasted Tomatoes

Keto Stuffed Tomatoes Recipe

Pesto Stuffed Roasted Tomatoes

Vegetarian Greek Stuffed Tomatoes (...

The most viewed stuffed tomatoes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine