Vegetarian Stuffed Tomatoes
Vegetarian Stuffed Tomatoes

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, vegetarian stuffed tomatoes. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian stuffed tomatoes are a great vegetarian dinner idea that you can serve as a side dish or as the main event. There are a number of simple vegetarian dinner ideas to help you get a healthy and home-cooked meal on the table without too much fuss. Look at these ways that you can make a vegetarian or vegan entree out of stuffed tomatoes.

Vegetarian Stuffed Tomatoes is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Vegetarian Stuffed Tomatoes is something that I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have vegetarian stuffed tomatoes using 9 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Vegetarian Stuffed Tomatoes:
  1. Take large, firm tomatoes
  2. Prepare yellow corn
  3. Take kale leaves
  4. Get garlic
  5. Take panko breadcrumbs
  6. Prepare Grated Parmesan cheese
  7. Make ready olive oil
  8. Get butter
  9. Take seasoning salt or mix of your choice

Add the tomato shells to the baking dish, alternating with the bell pepper shells. Divide the quinoa mixture evenly among the tomato and bell pepper shells. 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.

Steps to make Vegetarian Stuffed Tomatoes:
  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.

Usually, tomatoes play a side role in our meals. We mostly use them in salads, sauces, or soups to show-case other ingredients. Fill in with the rice mixture leaving a little room for the rice to expand. In an ovenproof dish, add the peppers, tomatoes and potatoes and the remaining tomato puree. The yummy vegetarian yemista is now ready to be served.

So that’s going to wrap this up for this exceptional food vegetarian stuffed tomatoes recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!