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The vegetarian stuffed tomatoes are a delicious meal for summer or fall that tastes spicy, fills you up and is healthy. I used bulgur, cream cheese and feta for the filling. But you can modify the recipe according to your preferences. How about rice, couscous or quinoa for this? A detailed stuffed tomato recipe with the exact quantities and step-by-step instructions can be found below.
What tomatoes for the recipe?
I used very large beefsteak tomatoes in the recipe. The four pieces weighed just over 1.5 kilograms for me.
If you only have smaller tomatoes at home, you can use them. In that case, you’ll need more of them.
Also, scooping and filling may take a little longer. Note that the baking time might be shorter for small tomatoes.
With bulgur, rice, couscous or quinoa
I filled the tomatoes with bulgur. As an alternative for this, rice, couscous, as for the falafel bowl, and quinoa are also suitable. You can choose the filling according to your taste.
Cook the grain first, just like the bulgur, in vegetable broth according to the package instructions. Then you can continue with the same steps as described in the recipe below.
Season to taste
Season the bulgur mixture for the stuffed tomatoes with spices of your choice, much like the filling for the tomato puff pastry. I used paprika powder, black pepper and salt for this, just as I did for the buckwheat with mushrooms.
You can also use any herbs to enhance the filling. In my case it was fresh parsley.
Also, you can change the amount of garlic according to your preferences, similar to the zucchini cottage cheese casserole recipe.
How to serve stuffed tomatoes?
The stuffed tomatoes with cream cheese and bulgur taste delicious without a side dish and are filling, similar to the rice bombs. Serve them warm, right after preparation, as a main meal for lunch or dinner.
Of course, you can also serve a side dish with them. For example, how about boiled potatoes or boiled rice?
A fresh vegetable salad also goes very well with the vegetarian stuffed tomatoes. You can also serve fresh bread, for example whole wheat bread, baguette or baton.
These stuffed tomatoes are
- savory,
- spicy,
- creamy,
- fruity,
- tender,
- incredibly delicious,
- vegetarian,
- aromatic,
- healthy,
- filling,
- with bulgur – also possible with rice, couscous or quinoa,
- with cream cheese,
- with feta,
- baked,
- easy and quick to prepare,
- ideal as a main meal for lunch or dinner,
- perfect for summer or fall during the tomato season.
Simple vegetarian stuffed tomato recipe
The vegetarian stuffed tomato recipe, which you can find here at the end of the post in the recipe box, is pretty simple and quick. With it, you’ll whip up a delicious and healthy meal in no time.
Step 1:
First, cook bulgur in vegetable broth. In the meantime, you can prepare the other ingredients.
Step 2:
Cut off the top of tomatoes and hollow them out. Cut the tomato flesh into small cubes.
Step 3:
Fry finely chopped onion and garlic in vegetable oil until translucent. Then add the tomato pulp and simmer it to a slightly thickened tomato sauce, seasoning it to taste.
Step 4:
Then mix the tomato sauce with cream cheese, the cooked bulgur, crumbled feta and finely chopped fresh parsley.
Step 5:
Place the hollowed tomatoes in a casserole dish, fill them with the bulgur mixture and place the lids on the tomatoes. Now pour some water into the casserole dish and bake the vegetarian stuffed tomatoes for about 30 minutes until they are soft.
How to make vegetarian stuffed tomatoes: tips and tricks
- Instead of bulgur, you can fill the tomatoes with rice, couscous or quinoa.
- Flavor the filling with spices of your choice.
- Instead of parsley, use other herbs to taste.
- You can adjust the amount of garlic as you like.
- Depending on the size of your tomatoes, the baking time given in the recipe may vary.
Have you made the vegetarian stuffed tomatoes using this recipe? I’m looking forward to your results, your star rating and your comment here below on how they turned out and tasted to you.
Also try these recipes with tomatoes:
- Shortbread tarts with tomato filling – vegetarian recipe
- Pumpkin pasta bake – creamy recipe with tomatoes
- Pickled vegetable salad with tomatoes – no vinegar
Stuffed tomatoes vegetarian
Equipment
- Casserole dish
Ingredients
- 4 very large tomatoes (approx. 1.5 kg)
- 100 g cream cheese
- 100 g bulgur
- 200 ml vegetable broth
- 80 g feta
- 1/2 bunch of parsley
- 1 onion
- 2 cloves of garlic
- 1 tsp paprika powder
- salt
- black pepper
- vegetable oil for frying
- 100 ml water for the casserole dish
for serving
- fresh parsley
Instructions
- Put bulgur and vegetable broth in a saucepan, bring to a boil and simmer for 10 minutes (or according to package directions) until bulgur is cooked and liquid has evaporated.
- Generously cut off the top of the tomatoes and hollow out the inside with a spoon.
- Cut the hollowed out tomato pulp into small cubes and place them in a bowl.
- Coarsely crumble feta with your hands.
- Peel onion and garlic and chop them finely.
- Finely chop parsley.
- Put some vegetable oil, the onion and garlic in a pan and fry them until translucent.
- Add paprika powder and stir fry for another 1 minute.
- Add the tomato pulp, bring to a boil and simmer, stirring occasionally, for about 10 - 15 minutes until the tomato sauce is no longer too runny (I had quite a bit of tomato juice at the beginning). Season to taste with salt and black pepper.
- Take the tomato sauce off the heat and stir in cream cheese.
- Add the cooked bulgur, about 2/3 of the crumbled feta and the chopped parsley to the tomato sauce and mix. Season the filling with salt and black pepper if necessary.
- Place the hollowed out tomatoes in a casserole dish, fill them with the bulgur mixture, sprinkle with the remaining feta and place the cut-off lids on the tomatoes.
- Pour 100 ml of water on the bottom of the casserole dish and bake the stuffed tomatoes in a preheated oven at 356 °F (180 °C) for about 30 minutes until they are soft.
- Sprinkle the stuffed tomatoes with chopped parsley and serve them warm.
Notes
- Instead of bulgur, you can fill the tomatoes with rice, couscous or quinoa.
- Flavor the filling with spices of your choice.
- Instead of parsley, use other herbs to taste.
- You can adjust the amount of garlic as you like.
- Depending on the size of your tomatoes, the baking time given may vary.
- Note the detailed tips and tricks for preparing the stuffed tomatoes at the top of the post.
If you are using Pinterest, you can pin the following picture:
