Easy Vegetarian Stuffed Tomatoes Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 04/25/22
Easy Vegetarian Stuffed Tomatoes on a platter

The Spruce Eats / Diana Chistruga
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
167 Calories
6g Fat
22g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 167
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 9%
Cholesterol 5mg 2%
Sodium 301mg 13%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 11%
Protein 6g
Calcium 114mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quick and easy vegetarian stuffed tomatoes. What makes these stuffed tomatoes so quick and easy to prepare? The secret is that they aren't actually stuffed! These tomatoes have a filling piled on top rather than stuffed inside, making them the quickest and easiest stuffed tomato recipe you'll ever find. Perfect for dinner, as a vegetarian side dish or a simple vegetarian appetizer.

Ingredients

  • 4 medium-large tomatoes
  • Kosher salt, to taste
  • freshly ground pepper, to taste
  • 2 tablespoon butter, melted
  • 3/4 cup panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese
  • 1 teaspoon dried basil or Italian seasoning
  • Optional: 1/2 teaspoon onion powder

Steps to Make It

  1. Gather the ingredients.

    Easy Vegetarian Stuffed Tomatoes ingredients

    The Spruce Eats / Diana Chistruga

  2. Pre-heat oven to 350 F. Slice tomatoes in half or slice off the top third of a large tomato and place cut-side up on a lightly greased baking sheet or muffin tin. Season with salt and pepper.

    Tomatoes seasoned with salt and pepper, with the tops cut off, on a baking sheet

    The Spruce Eats / Diana Chistruga

  3. In a medium bowl, combine the melted margarine, bread crumbs, Parmesan cheese, and basil or Italian seasoning. Place a generous spoonful of the breadcrumb mixture securely on top of each tomato.

    Tomatoes with melted margarine, bread crumbs, Parmesan cheese, and basil on top, on a baking sheet

    The Spruce Eats / Diana Chistruga

  4. Bake tomatoes for 15 to 20 minutes, or until the bread crumbs on top are lightly golden brown.

    Easy Vegetarian Stuffed Tomatoes on a baking sheet

    The Spruce Eats / Diana Chistruga