Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Yellow Tomatoes With Walnut Feta Recipe
    Lost? Site Map

    Stuffed Yellow Tomatoes With Walnut Feta

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Sharon123's Note:

    I'm sure you will enjoy these savory and delicious stuffed tomatoes. The walnut feta, sprinkled on top, makes them extra special. From The Vegan Chickpea.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Walnut Feta

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      To make Walnut Feta, add walnuts, nutritional yeast, and sea salt to a food processor. Process until the walnuts become grainy, making sure to stop and scrape down the sides when necessary. Add olive oil, and continue to process until small clumps form. Do not over process, it will eventually become a paste-like texture.
    3. 3
      Using a sharp knife, slice the top of the tomatoes off, making sure to include the stem. Take a large spoon and scoop out the insides of the tomato, leaving about 1/2"-3/4" thickness around the outside.
    4. 4
      Preheat a cast iron skillet over medium heat. Add olive oil, shallots, and garlic. When it begins to sizzle, add the salt. Saute until shallots begin to lightly brown. Add mushrooms, artichokes, and zucchini, continually stirring mixture so that no sticking occurs. Lightly salt, and saute until mushrooms release their moisture and the vegetables are tender. Remove from heat and add the nutritional yeast and cumin. Mix thoroughly until vegetables are evenly coated.
    5. 5
      Fill tomatoes to the brim with the vegetable mixture, and then sprinkle on the walnut feta. Place in a large casserole dish and bake in preheated oven for about 15 minutes, or until walnut feta is lightly browned. If left in the oven for too long, tomatoes will begin to split down the sides.
    6. 6
      Remove from oven and serve immediately.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Stuffed Yellow Tomatoes With Walnut Feta

    Serving Size: 1 (299 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 157.9
     
    Calories from Fat 81
    51%
    Total Fat 9.0 g
    13%
    Saturated Fat 0.9 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 448.0 mg
    18%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 5.4 g
    21%
    Sugars 1.6 g
    6%
    Protein 8.6 g
    17%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites