Large juicy beefsteak tomatoes are hollowed out and stuffed with a variety of healthy vegetables and couscous in this vegetarian stuffed tomatoes recipe! It is very versatile, and can be made with a variety of different vegetables and grains/pastas. It’s quick, healthy and absolutely delicious!
Don’t miss the video for how to make it located above the recipe card!
Why You’ll Love This Vegetarian Stuffed Tomatoes Recipe
I mean, let’s be honest – when is the last time that you had something with ‘stuffed’ in the name that WASN’T good? There’s a lot to love about these healthy stuffed tomatoes.
The Health Benefits Of Baked Stuffed Tomatoes
This specific recipe is pretty healthy, so let’s break down some of the health benefits of the individual ingredients.
|Tomatoes||I always recommend getting organic tomatoes. Tomatoes are a great source of vitamin C, potassium, folate and vitamin K. They are also a fairly good source of insoluble fiber.|
|Mushrooms||Mushrooms contain many of the same amino acids as meat. They are a rich source of the antioxidant selenium, and help protect the body from damaging free radicals. They are also rich in B vitamins, and depending on the species of mushroom, may also help improve cholesterol and boost heart health.|
|Kale||Kale is one of the most nutrient dense foods on the planet! 2.4 ounces of kale contains 206% of your daily value of vitamin A, 684% vitamin K and 134% of your daily value of vitamin C! It is also a great source of antioxidants that fight free-radicals in the body, such as quercetin and kaempferol! Read 10 proven benefits of kale here.|
|Onions||Onions contain a few compounds that have been reported to have a range of health benefits which include potential anticarcinogenic properties, antithrombotic activity, antiasthmatic and antibiotic effects. Read ‘Onions – a global benefit to health‘ here.|
|Garlic||We use a lot of garlic in this recipe, which is great because garlic is loaded with antioxidants and potential antiviral properties.|
Ingredients For Couscous Stuffed Tomatoes & Optional Substitutions
Wondering what kind of tomatoes are best? Here are a few options for this vegetarian main course, along with some other optional ingredient substitutions to make your life easier!
- Large tomatoes – Beefsteak work great, as do many heirloom tomatoes, ‘big boy’ tomatoes and campari (smaller). Basically, any variety of ripe, plump tomato can be used.
- Extra-virgin olive oil – coconut oil or ghee also work
- Sliced mushrooms – any variety like cremini, baby bella, shiitake, oyster
- Onion – yellow, white or red all work well
- Garlic – if you’re out of the fresh stuff, from a squeeze bottle works, as does 1 tsp of dried garlic powder
- Cooked couscous – can substitute this for any cooked grain of choice, like barley, farro, brown rice. Can also substitute with another small pasta like orzo
- Kale – any leafy green will work, like spinach or swiss chard
- Vegetable stock – if not vegan, chicken stock works great as well
- About 1 tsp of flour – brown rice flour works great, as does whole wheat or gluten free alternative
- Lemon juice – lime juice can also work, but note that it will change the flavor profile
If you do not want to keep this a vegan dinner, feel free to add some cooked crumbled Italian sausage, parmesan cheese or mozzarella cheese to the mixture! You can also top it with buttery bread crumbs.
How To Scoop Out the Insides of Tomatoes
It’s easier than it looks! First, cut the tops of the tomato off. I like to cut along the edge to separate the middle from the outer shell, similar to how you run a knife along the edge of a grapefruit.
Using a spoon (a grapefruit spoon with a jagged edge works great!), scoop out the insides of the tomato. Try not to push the spoon through the shell of the tomato.
Place the tomatoes hollow side down on a paper towel to help drain some of the liquids while you cook the other ingredients
Don’t forget to reserve the insides of the tomato for the recipe! I try to reduce waste as much as possible, and the insides are perfectly fine!
Another delicious recipe using tomatoes from my blog is this Tomato Orzo Soup recipe!
This delicious and comforting tomato orzo soup with canned tomatoes is really easy to make and is so hearty! Nutrient dense kale gets tossed in at the end for a boost of antioxidants. Chicken breast brings the protein into this tomato chicken soup with orzo. And onions and carrots contribute to the wholesome soup base. …
How TO Make Stuffed Tomatoes
Scroll down to the recipe card for the full list of ingredients and instructions!
Can You Freeze Stuffed Tomatoes?
Absolutely! Even though these make a perfect healthy summer dinner recipe, you can make oven roasted tomatoes in late summer and thaw them right as winter is approaching to remind you of those beautiful summer nights!
If you’re anything like me, enjoying just one of these vegan stuffed tomatoes isn’t going to be an option. This recipe yields 6 large stuffed tomatoes, and I believe most people will be able to eat around two in a sitting and be full.
You always have the option to throw in some ground beef or turkey if you are not vegan! And if you are vegan or are looking for a meatless meal, and are looking for some more protein, feel free to add a can of beans or crumbled tofu to the skillet!
You might also want to make a side salad to serve with this, which would complement the healthiness of this dish well.
Italian bread would also be AMAZING. Check out this recipe by ‘365 days of Baking’ – Grandma’s Easy Homemade Italian Bread Recipe
More Tomato Recipes That You Will Love
If you like this recipe, you will love these other delicious tomato dinner recipes!
Did you make these vegetable stuffed tomatoes? It would mean so much to me if you would rate it below the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
Vegetarian Stuffed Tomatoes Recipe
- Optional paring knife
- 6 large beefsteak tomatoes (will feed 3-4 depending on size of tomatoes and hunger)
- 2 tbsp extra-virgin olive oil
- 16 oz sliced mushrooms
- 1 large onion, peeled and chopped
- 3 garlic cloves, peeled and minced or pressed through garlic presser
- 5.8 oz package of couscous (this is the size of Near East couscous packages, this is about 3/4 cup dry)
- 1 cup shredded kale
- 1 cup vegetable broth or stock
- juice of 1/2 of a lemon, about 1 1/2 tbsp
- 1 tsp all purpose flour – can also use brown rice flour, or gluten free alternative
- Pre heat the oven to 400 degrees F.
Hollow Out The Tomatoes
- Slice off the top of the tomato and carefully remove the insides, making sure not to cut through the shell of the tomato. See blog post images.Reserve and chop the insides of the tomato to be added later to the recipe.Place the tomatoes hollow side down on a paper towel to help drain some of the liquids while you cook the other ingredients
Make The Stuffing
- Make the couscous according the the package instructions.
- While the couscous is cooking, heat olive oil in a large pan and toss in the mushrooms and chopped onion. Heat until the mushrooms begin to turn golden brown, then add the kale and reserved chopped tomato. Cook for 2 minutes before adding the garlic and cooking for another 60 seconds.
- Pour in the broth and allow to simmer and reduce by half, about 5 minutes. Whisk in 1 tsp of flour to thicken the sauce, and remove the pan from the heat. Squeeze in the juice of 1/2 of a lemon.
- Mix the cooked couscous with the mushroom mixture.
Stuff The Tomatoes
- Place the tomatoes on a baking tray and scoop the mushroom and couscous mixture into each tomato. Cook for 20-25 minutes. Serve and enjoy!