Get ready to fall in love with the humble tomato all over again! We’re taking sun-ripened summer tomatoes and transforming them into incredible, edible bowls of deliciousness. Imagine a savory filling of smoky roasted peppers, tender zucchini, and eggplant, all sautéed with fresh herbs and spices. Then, we stir in heaps of melty Muenster cheese and bake them until they’re bubbling and golden. This isn’t just a side dish; it’s a celebration of summer on a plate, perfect for a light lunch or an impressive dinner party main.
Ingredients
• ¾ lb / 340g green bell peppers, about 2 large
• ¾ lb / 340g zucchini
• ½ lb / 225g small Japanese eggplants, about 3
• 1 small yellow onion
• ¼ cup / 60 ml olive oil
• 1½ tsp / 7.5g salt, or more to taste
• 2 Tbs / 30 ml chopped fresh cilantro
• 1 tsp / 5 ml crushed dried red peppers
• 1 dash of dried oregano
• 1½ Tbs / 22.5 ml fresh lemon juice
• Freshly ground black pepper to taste
• 6 to 8 large, ripe tomatoes
• ½ lb / 225g Muenster cheese, grated
• 2 Tbs / 30 ml dry bread crumbs
Instructions
1. Position an oven rack about 6 inches from the heat source and preheat the broiler. Place the bell peppers on a baking sheet and broil, turning frequently, until the skins are blistered and charred all over. Transfer the hot peppers to a bowl, cover tightly, and let them steam for 10 minutes. Once cool enough to handle, peel away the skins, remove the stems and seeds, and slice the peppers into thin strips.
2. While the peppers roast, prepare your other vegetables. Trim and finely dice the zucchini and eggplants. Peel and chop the onion.
3. Heat the olive oil in a large skillet over high heat. Add the chopped onion and sauté, stirring constantly, until it just begins to turn golden. Add the diced zucchini and eggplant to the skillet and continue to toss and stir over high heat for 5-6 minutes, until tender-crisp. Stir in the salt, cilantro, crushed red pepper, oregano, lemon juice, and black pepper. Mix well and remove from the heat.
4. Prepare the tomatoes by slicing a 2-inch circle from the top of each one. Carefully scoop out the pulp and seeds, leaving a sturdy shell about ¼-inch thick. Coarsely chop the scooped-out tomato pulp, add it to the skillet with the vegetables, and cook over high heat, stirring until the liquid has reduced to a thick, jammy paste.
5. Remove the skillet from the heat and immediately stir in about three-quarters of the grated Muenster cheese until it’s just beginning to melt into the vegetable mixture.
6. Spoon the warm vegetable and cheese filling generously into each hollowed-out tomato shell. In a small bowl, toss the remaining grated cheese with the dry bread crumbs. Sprinkle a small mound of this mixture on top of each stuffed tomato.
7. Preheat your oven to 350°F / 175°C. Arrange the stuffed tomatoes in a baking dish and bake for 15 to 20 minutes, or until the filling is hot and bubbly and the topping is golden brown. Serve immediately and enjoy!
Nutritional Information
• (Estimated)
• Serving Size: 1 stuffed tomato
• Calories: 255 kcal
• Protein: 12g
• Carbohydrates: 15g
• Fat: 17g
• Fiber: 4g
Pro Tips
• Select firm, ripe tomatoes that are similar in size. This ensures they hold their shape during baking and cook evenly.
• Feel free to swap Muenster for other great melting cheeses like provolone, fontina, or a mix of mozzarella and Parmesan.
• You can prepare the vegetable filling a day in advance. Just store it in an airtight container in the refrigerator and stuff the tomatoes right before baking.
• For a zero-waste tip, save any extra scooped-out tomato pulp to add a flavor boost to future soups, stews, or pasta sauces.
FAQ
Q: Can I make these stuffed tomatoes vegan
A: Absolutely! To make this recipe vegan, simply substitute the Muenster cheese with your favorite dairy-free melting cheese. Vegan provolone or mozzarella-style shreds would work wonderfully here.
Q: How can I add more protein to this vegetarian recipe
A: For a protein boost, you can mix in 1 cup of cooked quinoa, lentils, or crumbled firm tofu into the vegetable filling before stuffing the tomatoes. This will make the dish even more hearty and satisfying as a main course.
Q: What other vegetables can I use for the filling
A: This recipe is very flexible! Feel free to substitute the zucchini or eggplant with other vegetables like finely chopped mushrooms, summer squash, or even corn. Just sauté them until tender before mixing with the other ingredients.
Q: How do I store and reheat leftover stuffed tomatoes
A: Store any leftover baked tomatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven-safe dish and bake at 350°F (175°C) for 10-15 minutes, or until warmed through. You can also enjoy them cold or at room temperature.
