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Veggie-Stuffed Tomatoes

This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. — Scott Szekretar, Islip, New York
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    2 servings


  • 2 medium tomatoes
  • 1/2 small carrot
  • 1/2 celery rib, sliced
  • 1/2 small onion, peeled
  • 1 small garlic clove, peeled
  • 1/4 teaspoon dried oregano
  • 2 teaspoons olive oil
  • 1 tablespoon white wine or vegetable broth
  • 1/3 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 3 to 4 fresh basil leaves, thinly sliced


  • Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
  • Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil.
  • Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° until heated through, 15-20 minutes.
Nutrition Facts
1 tomato: 182 calories, 7g fat (2g saturated fat), 4mg cholesterol, 234mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.

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  • joshthehoosier
    Oct 23, 2012

    Good base for a stuffing, I added quite a few things like sunflower seeds, raisins, scallions, etc, you can check out my exact recipe at

  • garendt
    Jan 12, 2012

    A great summer time recipe for when your garden explodes.

  • Johnnyaa
    Aug 14, 2011

    Very good, I added a bit of worcestershire sauce instead of broth or wine to give it a bit of a zing. My girlfriend loved it.

  • Bushlady2
    Aug 12, 2011

    Good recipe! Healthy and light on calories. Would probably taste good stuffed into a portobello mushroom.

  • Luzmir
    Aug 11, 2011

    I did this recipe last night, was very delicious, my husband loved it... Heavenly flavor, and very easy!!!

  • 1234stolz
    Aug 10, 2011

    Family and friends loved it. The only thing I did different was added more cheese, we are cheese addicts.

  • Marjade
    Aug 9, 2011

    No comment left

  • azlady56
    Aug 9, 2011

    No comment left

  • tinkerbell9902
    Aug 3, 2011

    Good taste, but texture was to mushy. Maybe I processed my carrots, onions, garlic, etc. too much.

  • brfarm
    Oct 30, 2009

    I substituted mozzarella cheese for the Parmesan and sprinkled a bit more on top before popping into the oven. Excellent!