78 stuffed tomato recipes

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

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.

Mim's cabbage rolls are stuffed with ground beef, rice, and nutmeg in a sweet-tangy tomato sauce with brown sugar and lemon juice. Make-ahead freezer-friendly casserole, classic comfort.

Golubtsi, traditional Russian cabbage rolls stuffed with millet, salt pork, carrots, and onion, simmered in a tangy sour cream and tomato sauce. Old-country comfort food with deep roots.

Sarma cabbage rolls stuffed with a three-meat filling of ground beef, pork, and ham with rice and paprika, simmered in tomato broth for over two hours until tender.

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.

Pasta stuffed pizza-style, jumbo pasta shells filled with shredded zucchini, torn pepperoni and Italian bread crumbs, baked under tomato sauce, mozzarella and Parmesan. A pizza-night mashup in shell form.

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.

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.

Steamed cabbage-beef rolls stuffed with ground beef, rice, and sage, finished with a chili-tomato pan sauce. An Eastern European golubtsi-style dish with tender, juicy filling from steam cooking.

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Vegetarian stuffed cabbage leaves filled with creamy mashed potatoes, sautéed mushrooms, and onions, simmered in crushed tomatoes. A hearty, meat-free comfort food that satisfies.

Hearty vegetarian burgers made with chopped brazil nuts and bulgur wheat, bound with herbs, tomato puree, and egg. Bake them, pan-fry them, or shape into falafel-style bites for stuffing into pita.

Falafel sandwiches with split pea and chickpea flour fritters stuffed into pita pockets with tomatoes, onions, pickles, and your choice of homemade hummus or tahini sauce. A vegan Middle Eastern lunch.