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Three large beefsteak tomatoes that have been stuffed with mushrooms, kale and couscous on a white plate. The first tomato is in focus, while the others behind it are blurry.

Vegetarian Stuffed Tomatoes Recipe

Large juicy tomatoes are hollowed out and stuffed with a variety of healthy vegetables and couscous in this versatile vegetarian baked stuffed tomatoes recipe!
4.67 from 3 votes
Prep Time 8 minutes
Cook Time 35 minutes
0 minutes
Total Time 43 minutes
Course Dinner
Cuisine American, Mediterranean
Servings 4 depending on size of tomatoes
Calories 363 kcal

Equipment

  • Optional paring knife

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

To Freeze-
To freeze them, make them to the point just before baking, cover and freeze in a freezer safe container. They can stay frozen for up to 2 months. To re-heat from frozen, pop them in the oven at 400 degrees and cook until warmed through, 30-45 minutes. You can also thaw them in the refrigerator overnight before baking.

Nutrition

Calories: 363kcalCarbohydrates: 62gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 281mgPotassium: 1766mgFiber: 11gSugar: 18gVitamin A: 6048IUVitamin C: 94mgCalcium: 120mgIron: 3mg
Keyword baked stuffed tomatoes, beefsteak tomatoes recipe, vegetarian stuffed tomatoes recipe
Interested in more awesome Mediterranean diet information and inspiration?Click Here For The Recipe Hippie Youtube Channel!