149 stuffed tomato recipes

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Homemade vegetable hummus stuffed into whole wheat pita pockets with Monterey Jack cheese, fresh tomato slices, and alfalfa sprouts. A quick vegetarian sandwich ready in 25 minutes using the microwave.

Tiny baby zucchini halves hollowed out and stuffed with a sauteed filling of garlic, shallot, Roma tomatoes, and fresh parsley. An elegant room-temperature appetizer from the Silver Palate.

Sole fillets folded around savory bulgur stuffing into elegant turban shapes, then poached in a Provencal sauce of tomatoes, white wine, mushrooms, and garlic.

Vegan stuffed peppers filled with mashed pinto beans, tomatoes, celery, and basil, topped with nutritional yeast and baked. A hearty plant-based main dish.

Vegetarian stuffed green peppers Santa Maria style, filled with herbed rice, fresh tomatoes, walnuts, and marjoram, baked in olive oil until charred and tender.

Microwave stuffed zucchini filled with sauteed pulp, green onions, bread cubes, Parmesan, and fresh tomato. A quick vegetable side dish in under 20 minutes.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Italian antipasto tray assembly with rolled salami and cream cheese pinwheels, cherry tomatoes stuffed with horseradish-spiked tuna, olives, and cold cuts. A classic party platter roadmap.

Avocado halves stuffed with saffron pastina, chopped tomatoes, scallions, parsley, and vinaigrette. An elegant lunch main or dinner first course with golden, fragrant pasta filling.

Handmade swordfish ravioli stuffed with chopped swordfish, tomato sauce, scallions, and fresh basil, then tossed in a rich black olive pesto with butter and extra-virgin olive oil. Ready in 40 minutes.

Green bell peppers stuffed with pearl barley, cheddar cheese, tomato sauce, and garlic. A wholesome vegetarian main dish baked until bubbly in just one hour.

Quick no-cook pita pockets stuffed with cubed Spam, broccoli, cauliflower, cucumber, and tomatoes tossed in Italian dressing. Ready in just 10 minutes for an easy lunch.

Calamaria Gemista: traditional Greek stuffed squid filled with rice, pine nuts, currants, and fresh herbs, then slow-simmered in wine and tomatoes until fork-tender.