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    You are in: Home / Cookbooks / Stuff It! (Tomatoes)
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    33 recipes in

    Stuff It! (Tomatoes)

    [Cover photo by Thorsten.] Vegetables—eggplant, tomatoes, peppers, onions, mushrooms, lettuce, cabbage, celery, zucchini, artichokes, avocados, acorn squash, grape leaves, potatoes, endive, cucumbers—stuffed with wondrous fillings, are contained in my series of Stuff It! cookbooks.
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    1 Reviews |  By Derf

    These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)

    Recipe #39098

    These are whole tomatoes, stuffed with an herb and crumb topping and baked in cream, which makes a lovely sauce. They are very rich, and I serve them with garlicky, robust meats, like lamb or garlicky chicken... Adapted from, "California The Beautiful Cookbook."

    Recipe #115811

    Sweet and pungent raisins and garlic garnish the perfect tomato for a dish to serve anytime! The juicy flavors will burst into your mouth with every bite.

    Recipe #161376

    9 Reviews |  By ~Nimz~

    I was looking for different recipes to use all the tomatoes this year from my garden and found this one. It's great but they are not good reheated.

    Recipe #132350

    3 Reviews |  By Bobtail

    I copied this recipe out of Cooking Light many years ago! I have not made it in a long time, but with plenty of fresh vine ripe tomatoes coming off of my two plants, these are on the menu! Note: recipe states to use romano cheese, but I use any cheese I have on hand, in the photo I have used sharp cheddar.

    Recipe #181128

    7 Reviews |  By Nono2

    I had this dish in a French restaurant specialized in cheese and it was so yummy and simple to make that I have made it my favorite.

    Recipe #64641

    2 Reviews |  By Derf

    Easy quick appy from Better Homes and Gardens.

    Recipe #14589

    7 Reviews |  By Sue Lau

    I like this recipe because it doesn't have rice in it. It is very easy to make and if you like the overall flavor of somelike like gyros with tzatziki, I think you will like this as well.

    Recipe #118994

    This is great using Banana Capsicum ( basically a small banana shaped red capsicum that looks exactly like a huge chili) as I find that the usual sized capsicums are a little too much. Anyway, a great recipe!

    Recipe #99563

    I got tired of the "same ol' stuffed peppers, so I came up with this. My human garbage disposal (teenage son :) ate 3.

    Recipe #98053

    1 Reviews |  By Bergy

    This recipe is from the Cooking Club of America - It is a specialty dish from Southern France. The color is gorgeous both on the plate or on a platter for a buffet. Try adding a chopped Jalapeno pepper and some Parmesan Cheese for the last few minutes od baking. Works well in a toaster oven.

    Recipe #97801

    This recipe is a nice change from the typical stuffed peppers with rice. I found it years ago in my mothers' wonderful recipe collection. Great fall fare when the peppers are so fresh.

    Recipe #70686

    These make a wonderful side dish...I have even baked these in my outdoor covered gas grill (covered with foil), they are delicious served with grilled meat or chicken.... so awesome!

    Recipe #101620

    4 Reviews |  By Lorac

    Haven't made this yet but it sounds perfect for a hot summer night ! Recipe from Hidden Valley. Prep time does not include 1 hour chilling.

    Recipe #98141

    From the local paper. Very good for a quick summertime lunch.

    Recipe #101135

    This dish looks impressive but it's very easy to prepare, so it's great for a dinner party! This is a great recipe for those of you who grow your own tomatoes and green beans. It makes more dressing than you'll need for the tomato/green bean combo....I use the extra dressing the next night on our salad.

    Recipe #84705

    Any seasoning (Greek, Cajun, thyme, etc.) may be added to the ground beef mixture to spice it up a bit.

    Recipe #119696

    4 Reviews |  By Derf

    These are the stuffed eggs we always had on picnics when we were kids, I still make them for picnics and pack them in the cooler between two zip lock bags of ice.

    Recipe #89448

    This is the only recipe among my posted that I have not personally tried, but we tomato lovers all know that a tomato is a tomato is a tomato. From The Kitchen Library.

    Recipe #126127

    Mexican and Spanish inspired baked tomatoes, filled with corn, jalapeno and bell pepper, Monterey Jack cheese, basil, and cilantro! This recipe can be easily halved or doubled. Adapted from the New Basics Cookbook.

    Recipe #137168

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