18 Delicious Stuffed Tomato Recipes for Every Occasion

Who says tomatoes are just for salads? Dive into a world of flavor with our roundup of 18 Delicious Stuffed Tomato Recipes that promise to turn this humble veggie into the star of any meal. Whether you’re craving quick weeknight dinners, seasonal delights, or cozy comfort food, we’ve got a stuffed tomato recipe to match every occasion. Ready to get stuffed? Let’s dig in!

Classic Italian Stuffed Tomatoes with Breadcrumbs and Herbs

These Classic Italian Stuffed Tomatoes are a delightful way to bring a taste of the Mediterranean to your table, featuring a savory breadcrumb and herb filling that’s as easy to make as it is delicious.

Ingredients

• 4 large ripe tomatoes
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the pulp, leaving a 1/2-inch shell. Reserve the pulp for another use.
2. In a bowl, mix together breadcrumbs, Parmesan cheese, garlic, parsley, basil, salt, and pepper. Drizzle with olive oil and stir until the mixture is moistened.
3. Stuff each tomato shell with the breadcrumb mixture, pressing gently to pack it in. Place the stuffed tomatoes in a baking dish.
4. Bake at 375°F for 20-25 minutes, until the tops are golden and the tomatoes are tender.

The magic of this dish lies in the contrast between the juicy tomato shell and the crispy, herbed topping—a simple yet sophisticated flavor pairing that’s sure to impress.

Tip: For an extra crunch, toast the breadcrumbs lightly before mixing them with the other ingredients.

Greek Style Stuffed Tomatoes with Feta and Olives

These Greek Style Stuffed Tomatoes with Feta and Olives are a vibrant, flavorful dish that brings a taste of the Mediterranean right to your table. Perfect for a light lunch or as part of a mezze platter, they’re sure to impress with their juicy tomatoes and savory filling.

Ingredients

• 4 large tomatoes
• 1 cup crumbled feta cheese
• 1/2 cup pitted Kalamata olives, chopped
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Carefully cut the tops off the tomatoes and scoop out the insides, leaving a sturdy shell. Reserve the pulp for another use.
2. In a bowl, mix together the crumbled feta cheese, chopped Kalamata olives, fresh parsley, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Stuff each tomato with the feta and olive mixture, packing it gently. Place the stuffed tomatoes in a baking dish.
4. Bake at 375°F for 20-25 minutes, until the tomatoes are soft and the filling is lightly golden.

The combination of tangy feta and briny olives stuffed into sweet, roasted tomatoes creates a delightful contrast of flavors and textures that’s unmistakably Greek.

Tip: For an extra flavor boost, drizzle the stuffed tomatoes with a little more olive oil and a sprinkle of oregano before serving.

Quinoa and Black Bean Stuffed Tomatoes

These Quinoa and Black Bean Stuffed Tomatoes are a vibrant, protein-packed meal that’s as pleasing to the eye as it is to the palate. Perfect for a light lunch or a side dish that steals the show.

Ingredients

• 4 large tomatoes
• 1 cup cooked quinoa
• 1 cup black beans, rinsed and drained
• 1/2 cup corn kernels
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese

Instructions

1. Preheat the oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch shell. Place the tomatoes in a baking dish.
2. In a bowl, mix the cooked quinoa, black beans, corn, red onion, cilantro, olive oil, cumin, salt, chili powder, and black pepper until well combined.
3. Spoon the quinoa mixture into the tomato shells, packing lightly. Top each tomato with shredded Monterey Jack cheese.
4. Bake for 20 minutes, or until the cheese is melted and bubbly and the tomatoes are tender.

The combination of fluffy quinoa, hearty black beans, and melted cheese creates a satisfying texture contrast, while the tomatoes add a fresh, juicy bite.

Tip: For an extra kick, add a diced jalapeño to the quinoa mixture before stuffing the tomatoes.

Cheesy Spinach and Artichoke Stuffed Tomatoes

Transform ripe tomatoes into a creamy, savory delight with this Cheesy Spinach and Artichoke Stuffed Tomatoes recipe, perfect for a cozy appetizer or side dish.

Ingredients

• 4 large tomatoes
• 1 cup chopped spinach, fresh
• 1/2 cup chopped artichoke hearts
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch shell.
2. In a bowl, mix chopped spinach, artichoke hearts, mozzarella, Parmesan, cream cheese, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Stuff each tomato with the spinach and artichoke mixture, pressing down gently to fill completely.
4. Place the stuffed tomatoes in a baking dish, drizzle with 1 tbsp olive oil, and bake for 20-25 minutes until the cheese is bubbly and slightly golden.

The contrast between the juicy tomato shell and the rich, cheesy filling makes every bite a delightful surprise.

Tip: For an extra crunch, sprinkle breadcrumbs on top before baking.

Mediterranean Tuna Stuffed Tomatoes

These Mediterranean Tuna Stuffed Tomatoes are a vibrant, no-cook dish that brings the flavors of the sea and garden together in a refreshing bite.

Ingredients

• 4 large ripe tomatoes
• 1 (5 oz) can tuna in water, drained
• 1/4 cup Kalamata olives, chopped
• 2 tbsp capers, drained
• 1/4 cup red onion, finely diced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions

1. Cut the tops off the tomatoes and scoop out the seeds and pulp, leaving a sturdy shell. Reserve the pulp for another use.
2. In a medium bowl, combine the tuna, Kalamata olives, capers, red onion, extra virgin olive oil, lemon juice, dried oregano, salt, and pepper. Mix well.
3. Spoon the tuna mixture into the hollowed-out tomatoes, dividing evenly among them.
4. Garnish with fresh parsley before serving.

The briny capers and olives paired with the fresh tomatoes create a delightful contrast that’s perfect for a light lunch or appetizer.

Tip: For an extra burst of flavor, let the stuffed tomatoes chill in the fridge for an hour before serving.

Spicy Mexican Stuffed Tomatoes with Corn and Avocado

These Spicy Mexican Stuffed Tomatoes with Corn and Avocado are a vibrant, flavor-packed dish that brings a little fiesta to your table. Perfect for a light lunch or a side dish that steals the show!

Ingredients

• 4 large tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1/4 cup cilantro, chopped

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides to create a hollow shell. Place the tomatoes on a baking sheet.
2. In a bowl, mix together the corn, avocado, red onion, jalapeño, lime juice, olive oil, salt, cumin, and chili powder until well combined.
3. Stuff each tomato with the corn and avocado mixture, packing it in gently. Bake for 15 minutes, just until the tomatoes are slightly softened.
4. Garnish with chopped cilantro before serving.

The contrast between the cool, creamy avocado and the warm, spicy filling makes these stuffed tomatoes a standout dish. They’re as beautiful as they are delicious!

Tip: For an extra kick, leave some seeds in the jalapeño or add a dash of hot sauce to the filling.

French Provencal Stuffed Tomatoes with Ratatouille

Bring a taste of the French countryside to your table with these Provencal Stuffed Tomatoes, filled with a vibrant ratatouille that’s as colorful as it is flavorful.

Ingredients

• 4 large beefsteak tomatoes
• 1 small eggplant, diced (about 2 cups)
• 1 medium zucchini, diced (about 1 1/2 cups)
• 1 red bell pepper, diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp herbes de Provence
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the pulp, leaving a 1/2-inch shell. Reserve the pulp for another use.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add eggplant, zucchini, and bell pepper to the skillet. Cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in salt, black pepper, and herbes de Provence.
4. Fill each tomato shell with the ratatouille mixture, packing lightly. Sprinkle Parmesan cheese on top.
5. Place stuffed tomatoes in a baking dish. Bake for 20 minutes, until the cheese is golden and the tomatoes are slightly softened.

The combination of juicy tomatoes and herby ratatouille creates a dish that’s both refreshing and deeply satisfying, perfect for a light summer dinner.

Tip: For an extra touch of Provence, serve with a drizzle of basil oil or a sprinkle of fresh basil leaves.

Indian Spiced Lentil Stuffed Tomatoes

Transform ripe tomatoes into a hearty meal with this Indian-inspired lentil stuffing that’s bursting with warm spices and earthy flavors.

Ingredients

• 4 large tomatoes
• 1 cup cooked lentils
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• Salt to taste
• 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a thick shell. Reserve the pulp for another use.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft, about 5 minutes.
3. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1/4 tsp cayenne pepper, and salt to taste. Cook for 1 minute until fragrant.
4. Add the cooked lentils to the skillet, mixing well to combine with the spices. Remove from heat and stir in 2 tbsp chopped fresh cilantro.
5. Spoon the lentil mixture into the hollowed tomatoes, packing lightly. Place them in a baking dish and bake at 375°F for 20 minutes, until the tomatoes are tender.

The magic of this dish lies in the contrast between the juicy tomato and the spiced, hearty lentil filling, creating a perfect bite every time.

Tip: For an extra flavor boost, sprinkle a little grated cheese on top before baking.

Thai Inspired Stuffed Tomatoes with Peanut Sauce

These Thai Inspired Stuffed Tomatoes with Peanut Sauce are a vibrant, flavor-packed dish that brings a touch of Bangkok to your dinner table.

Ingredients

• 4 large beefsteak tomatoes
• 1 cup cooked quinoa
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 1/4 cup chopped cilantro
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1/2 cup creamy peanut butter
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/4 tsp crushed red pepper flakes
• 1/4 cup water

Instructions

1. Preheat oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch shell.
2. In a bowl, mix quinoa, carrots, green onions, cilantro, 1 tbsp soy sauce, 1 tbsp lime juice, and ginger. Spoon the mixture into the tomato shells.
3. Place stuffed tomatoes in a baking dish and bake for 20 minutes.
4. Meanwhile, whisk together peanut butter, honey, 1 tbsp soy sauce, 1 tbsp lime juice, red pepper flakes, and water in a small saucepan over low heat until smooth.
5. Drizzle peanut sauce over baked tomatoes before serving.

The contrast between the cool, juicy tomatoes and the warm, spicy peanut sauce creates a memorable bite that’s both refreshing and indulgent.

Tip: For an extra crunch, sprinkle chopped peanuts on top before serving.

Stuffed Tomatoes with Couscous and Pine Nuts

These Stuffed Tomatoes with Couscous and Pine Nuts are a delightful way to turn ripe tomatoes into a hearty, flavorful meal that’s as pleasing to the eye as it is to the palate.

Ingredients

• 4 large tomatoes
• 1 cup cooked couscous
• 1/4 cup pine nuts, toasted
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the pulp, leaving a 1/2-inch shell. Reserve the pulp for another use or discard.
2. In a skillet over medium heat, warm 1 tablespoon olive oil. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Remove from heat and stir in the couscous, pine nuts, parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon ground cumin until well combined.
4. Stuff each tomato shell with the couscous mixture. Drizzle the remaining 1 tablespoon olive oil over the tops.
5. Place the stuffed tomatoes in a baking dish and bake for 20 minutes, until the tomatoes are tender and the filling is heated through.

The crunch of pine nuts against the soft couscous and juicy tomato creates a texture contrast that’s simply irresistible. Perfect for a light lunch or as a side dish at your next dinner party.

Tip: For an extra flavor boost, sprinkle a little feta cheese on top before baking.

Bacon and Cheddar Stuffed Tomatoes

These Bacon and Cheddar Stuffed Tomatoes are a delightful twist on the classic stuffed vegetable, offering a perfect blend of smoky and cheesy flavors that will impress any crowd.

Ingredients

• 4 large tomatoes
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a sturdy shell.
2. In a bowl, mix the shredded cheddar cheese, crumbled bacon, mayonnaise, breadcrumbs, garlic powder, salt, and black pepper until well combined.
3. Stuff each tomato shell with the cheese and bacon mixture, packing it in lightly.
4. Place the stuffed tomatoes in a baking dish and bake for 20 minutes, or until the cheese is bubbly and the tomatoes are tender.
5. Sprinkle with chopped fresh parsley before serving.

The combination of crispy bacon and melted cheddar inside a juicy tomato creates a mouthwatering contrast of textures and flavors that’s hard to resist.

Tip: For an extra crunch, sprinkle some additional breadcrumbs on top before baking.

Vegetarian Stuffed Tomatoes with Mushrooms and Barley

These Vegetarian Stuffed Tomatoes with Mushrooms and Barley are a hearty, flavorful dish that brings a touch of elegance to your dinner table without any fuss.

Ingredients

• 4 large tomatoes
• 1 cup cooked barley
• 1 cup chopped mushrooms
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a thick shell. Place the tomatoes in a baking dish.
2. In a skillet, heat 2 tbsp olive oil over medium heat. Add the chopped mushrooms and cook until soft, about 5 minutes.
3. Stir in the cooked barley, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes, then remove from heat.
4. Fill each tomato shell with the barley and mushroom mixture. Sprinkle 1/4 cup grated Parmesan cheese over the tops.
5. Bake for 20 minutes, or until the tomatoes are tender and the cheese is golden. Garnish with 1 tbsp chopped fresh basil before serving.

The combination of juicy tomatoes, earthy mushrooms, and nutty barley creates a satisfying texture and depth of flavor that’s sure to impress.

Tip: For an extra crunch, sprinkle some toasted breadcrumbs on top before baking.

Stuffed Tomatoes with Crab Meat and Old Bay Seasoning

These Stuffed Tomatoes with Crab Meat and Old Bay Seasoning are a delightful way to bring a taste of the coast to your table, combining juicy tomatoes with the rich flavors of the sea.

Ingredients

• 4 large tomatoes
• 1 cup crab meat, drained and picked for shells
• 1/4 cup mayonnaise
• 1/4 cup breadcrumbs
• 1 tbsp Old Bay seasoning
• 1 tbsp lemon juice
• 1 tbsp chopped parsley
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a sturdy shell. Sprinkle the inside of each tomato with a pinch of salt and set aside.
2. In a bowl, mix the crab meat, mayonnaise, breadcrumbs, Old Bay seasoning, lemon juice, and chopped parsley until well combined. Season with salt and pepper to taste.
3. Stuff each tomato with the crab mixture, pressing down gently to fill the cavity. Place the stuffed tomatoes in a baking dish.
4. Bake for 20 minutes, or until the filling is hot and the tomatoes are slightly softened. Serve warm.

The magic of this dish lies in the contrast between the cool, creamy crab filling and the warm, tender tomato shell—a pairing that’s as pleasing to the palate as it is to the eye.

Tip: For an extra crunch, sprinkle a little extra breadcrumbs on top before baking.

Moroccan Stuffed Tomatoes with Lamb and Apricots

Imagine biting into a juicy tomato, its sweetness perfectly balanced with the rich flavors of spiced lamb and sweet apricots. This Moroccan Stuffed Tomatoes recipe brings a taste of North Africa to your table with minimal fuss.

Ingredients

• 4 large beefsteak tomatoes
• 1 lb ground lamb
• 1/2 cup dried apricots, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the pulp, leaving a 1/2-inch shell. Reserve the pulp for another use.
2. In a bowl, mix the ground lamb, apricots, parsley, garlic, cumin, cinnamon, salt, and pepper until well combined.
3. Heat olive oil in a skillet over medium heat. Add the lamb mixture and cook for 5-7 minutes, breaking it apart, until no pink remains.
4. Spoon the lamb mixture into the tomato shells, packing lightly. Place them in a baking dish.
5. Bake for 20-25 minutes, until the tomatoes are tender and the filling is heated through.

The magic of this dish lies in the contrast between the tender tomato and the spiced, slightly sweet lamb filling—a harmony of flavors that’s unexpectedly delightful.

Tip: For an extra touch of sweetness, drizzle a little honey over the stuffed tomatoes before serving.

Stuffed Tomatoes with Risotto and Parmesan

These Stuffed Tomatoes with Risotto and Parmesan are a delightful twist on classic stuffed vegetables, offering a creamy, cheesy center that’s irresistibly good.

Ingredients

• 4 large tomatoes
• 1 cup Arborio rice
• 2 cups vegetable broth
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh basil, chopped

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch shell. Reserve the pulp.
2. In a medium saucepan, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add Arborio rice to the pan, stirring to coat with oil. Cook for 1 minute.
4. Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until absorbed before adding more. Continue until rice is creamy and al dente, about 18 minutes.
5. Stir in the reserved tomato pulp, Parmesan cheese, salt, pepper, and basil. Cook for another 2 minutes.
6. Fill each tomato shell with the risotto mixture. Place in a baking dish and bake for 20 minutes, until tomatoes are tender.

The combination of juicy tomatoes and creamy risotto creates a dish that’s both comforting and elegant, perfect for a dinner party or a special family meal.

Tip: For an extra crispy top, broil the stuffed tomatoes for the last 2 minutes of baking.

Caprese Stuffed Tomatoes with Mozzarella and Basil

These Caprese Stuffed Tomatoes are a vibrant, fresh take on the classic salad, perfect for impressing guests or treating yourself to a little gourmet at home.

Ingredients

• 4 large ripe tomatoes
• 8 oz fresh mozzarella cheese, diced
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides to create a hollow space for stuffing.
2. In a bowl, mix the diced mozzarella, chopped basil, 1 tbsp of olive oil, salt, and black pepper.
3. Stuff each tomato with the mozzarella mixture, pressing down gently to fill completely.
4. Drizzle the remaining 1 tbsp of olive oil over the stuffed tomatoes and place them on a baking sheet.
5. Bake for 15 minutes, or until the cheese is melted and the tomatoes are slightly softened.
6. Remove from the oven and drizzle with balsamic glaze before serving.

The warm, melted mozzarella paired with the fresh basil and sweet balsamic glaze creates a delightful contrast of flavors and textures that’s sure to wow.

Tip: For an extra touch of freshness, add a small basil leaf on top of each tomato before serving.

Stuffed Tomatoes with Sausage and Peppers

These Stuffed Tomatoes with Sausage and Peppers are a hearty, flavorful dish that brings a taste of the Mediterranean to your table with minimal fuss.

Ingredients

• 4 large beefsteak tomatoes
• 1/2 lb Italian sausage, casing removed
• 1/2 cup diced bell peppers (mix of colors)
• 1/4 cup diced onion
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch shell. Reserve the insides for another use.
2. In a skillet over medium heat, heat the olive oil. Add the sausage, breaking it apart, and cook until browned, about 5 minutes. Add the bell peppers, onion, garlic powder, salt, black pepper, and oregano. Cook for another 3 minutes until vegetables are softened.
3. Remove from heat and stir in the breadcrumbs and Parmesan cheese. Stuff the mixture into the tomato shells.
4. Place the stuffed tomatoes in a baking dish and bake for 20 minutes, until the tomatoes are tender and the filling is golden on top.

The combination of juicy tomatoes with the savory sausage and sweet peppers creates a dish that’s as beautiful as it is delicious, perfect for a summer dinner party.

Tip: For a lighter version, substitute the sausage with ground turkey and add a pinch of red pepper flakes for heat.

Stuffed Tomatoes with Wild Rice and Cranberries

These Stuffed Tomatoes with Wild Rice and Cranberries are a delightful blend of sweet and savory, perfect for a cozy dinner that feels a bit special.

Ingredients

• 4 large tomatoes
• 1 cup cooked wild rice
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 375°F. Cut the tops off the tomatoes and scoop out the insides, leaving a sturdy shell. Reserve the pulp for another use.
2. Heat 2 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft, about 5 minutes.
3. Stir in the cooked wild rice, dried cranberries, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes to blend the flavors.
4. Remove from heat and mix in the grated Parmesan cheese and chopped fresh parsley.
5. Spoon the wild rice mixture into the tomato shells, packing lightly. Place in a baking dish and bake at 375°F for 20 minutes, until the tomatoes are tender.

The cranberries add a pop of sweetness that contrasts beautifully with the earthy wild rice and rich Parmesan, making every bite a delightful surprise.

Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Conclusion

We hope these 18 stuffed tomato recipes inspire your next meal, whether it’s a cozy family dinner or a festive gathering. Each dish offers a unique twist on this versatile vegetable, promising delicious results. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!