Stuffed tomatoes: recipes in the oven, slow cooker and microwave, with shrimp, meat, mushrooms and dough

Stuffed tomatoes can be safely attributed to the category of universal food. Depending on the toppings, they can become a light meal or main and hearty dish. Bright, colorful fruits are able to diversify the daily menu or be the “highlight” of the holiday table. In this recipe stuffed tomato does not cause any problems in practice.

1 hour. 4 portieren complexity

Elena biletskaya 29 Dec 2017289

The content of the article

  • 1 Tips for beginners
  • 2 “Warm” recipes stuffed tomatoes
    • 2.1 With minced meat and mushrooms
    • 2.2 rice and shrimp stuffing
    • 2.3 In the slow cooker
    • 2.4 In the microwave
    • 2.5 In the test
  • 3 Without heat treatment
    • 3.1 Cheese and garlic
    • 3.2 With crab sticks
    • 3.3 Greek
    • 3.4 Egg-sour
    • 3.5 With cream cheese and fresh herbs
  • 4 Salt
    • 4.1 Georgian
    • 4.2 Armenian

Tomato is a unique vegetable, which can be combined with almost any food. Why recipes stuffed tomatoes, there are many. In this variety you’ll definitely find a dish for you.

Tips for beginners

Suitable for stuffing tomatoes of medium size. Do not take large fruit. Large tomatoes do not look as aesthetically pleasing as the small. To eat a big stuffed fruit is much more complicated. Choose dense vegetables the same size, and without any damage. What else to consider?

  • Correct preparation. Cut off the tip of the fruit, use spoon with thin edges and carefully remove the contents without damaging the walls. Chefs reviews show that dish is much tastier if tomato “barrels” remains of the juice. This requires all the fruits to turn upside down and place on a flat plate. Enough to wait 20-30 minutes.
  • Assessment of toppings. If it is cooked the stuffing is delicious, and the stuffed tomatoes will be the best. Therefore, after preparing the stuffing, try her and think, is everything to your satisfaction. For example, if you want to get a sweet and sour taste, add a little sugar, and Oriental pungency will add garlic and red pepper. If stuffed tomatoes with minced meat, add some sauce or mayonnaise. This will give the finished dish a special flavor and juiciness.

“Warm” recipes stuffed tomatoes

Single universal recipe does not exist. For cooking stuffed tomatoes using a variety of toppings: with cheese, minced meat, smoked meat, mushrooms, and shrimp. Delicious and popular stuffed tomatoes in the oven with stuffing.

With minced meat and mushrooms

Features. For tomatoes choice of any meat: chicken, Turkey, pork-beef. There is no strict requirements and selection of mushrooms. Suitable champignons, oyster mushrooms. You can use wild mushrooms: honey mushrooms, the past, the boletus. To prepare a dish will help the following step-by-step recipe for stuffed tomatoes with ground beef.


  • tomatoes — eight fruits;
  • mushrooms — 270 g;
  • onion — one thing;
  • flour — 220 g;
  • sour cream — ten teaspoons;
  • cheese — 120 g;
  • water — half a glass;
  • salt, pepper;
  • sunflower oil — four tablespoons.


  • Prepare the mushrooms, cut them in pieces and boil for 20 minutes. Allow to cool.
  • Onion slice. Fry it in oil until Golden brown.
  • Add the minced meat and stir. Add salt, pepper. While stirring, cook the stuffing for ten minutes.
  • The cooled mushrooms get minced. Continue to simmer for another ten minutes. Give time for the filling to cool slightly.
  • Prepare the tomatoes. Cut off the caps of the tomatoes, carefully clean out all the seeds and the stalk. Allow to drain the juice.
  • The “barrels” fill ready filling.
  • Capacity for roasting (high-side) grease. Place stuffed tomatoes in shape. Fill them with water. Bake in the oven at 180°C.
  • Grate cheese.
  • After 15 minutes, remove the tomatoes. Each “cask” put a spoonful of sour cream and sprinkle with cheese.
  • Send the dish in the oven for another 15 minutes.
  • With rice and shrimp stuffing

    Features. Due to rice dish is very hearty. For cooking you will need a crumbly mess. Therefore it is better to use a long rice. You can take frozen shrimp or canned.


    • tomatoes — eight fruits;
    • rice — 100 g;
    • shrimp — 250 g;
    • sour cream — four tablespoons;
    • onion — one head;
    • margarine — 75 g;
    • fresh herbs — four or five branches;
    • pepper, salt.


  • Cut off top of tomatoes and prepare them for stuffing.
  • Shrimps (fresh frozen) simmered in water. Cut the cooled seafood.
  • Cook rice.
  • Chopped onion fry until zolotisty.
  • Greens finely posetite.
  • Connect all the blanks. Add salt, pepper, as desired.
  • In tomato “barrels” put rice and shrimp stuffing. Drizzle with melted fat and bake for 10-15 minutes.
  • Before serving pour sour cream.
  • In a slow cooker

    Features. Bake a favorite dish not only in the oven, but also in the slow cooker. In the latter case, the tomatoes are more juicy.


    • tomatoes — eight fruits;
    • onion — one head;
    • ham — 200 g;
    • cheese — 180 g;
    • garlic — one clove;
    • greens;
    • sour cream (mayonnaise) — tablespoon;
    • oil for frying.


  • From tomatoes remove the core. “Barrels” a little salt inside.
  • Ham cut into small cubes.
  • Grate cheese.
  • Chopped fresh herbs.
  • Fragrant garlic crush using a press.
  • Saute the chopped onions.
  • Connect all of the workpiece and two-thirds of the grated cheese. Add a spoonful of sour cream for richness.
  • Received filling nafarshiruyte tomatoes.
  • The bowl grease with oil and place tomatoes in it. Turn on for 20 minutes mode “Cakes”.
  • Tomatoes sprinkle with cheese. Flavored “barrels” leave in slow cooker for another ten minutes.
  • In the microwave

    Features. Much faster than roasting tomatoes in the microwave. The particular complexities of this recipe is.


    • tomatoes — eight fruits;
    • chicken fillet (boiled) — 160 g;
    • cooked rice — 220 g;
    • canned corn — 270 g;
    • mushrooms (boiled) — 180 g;
    • onion — two heads.


  • Chop onions and heat in the microwave with butter for five minutes.
  • Connect it with the chopped chicken, cooked mushrooms and corn. Warm in the oven for five minutes.
  • Chicken-mushroom harvesting connect with rice and stir.
  • Prepare the tomatoes by removing the core.
  • “Kegs” filled with stuffing. The top of each, sprinkle with cheese.
  • Bake in the oven for five minutes.
  • In the test

    Features. If you want to surprise your loved ones a rich and original dish, cook the tomatoes in the dough. The latter can knead it yourself or use any prepared (e.g., puff).


    • tomatoes — five of fruit;
    • mince — 380g;
    • onion — two pieces;
    • mushrooms — 160 gr.;
    • cheese — 180 g;
    • flour — 250 g;
    • kefir — 150 ml;
    • salt, soda — half teaspoon.


  • Prepare the dough by mixing the flour, yogurt, salt and soda.
  • Clean the tomatoes from the “inside”.
  • In a pan fry chopped onion. When you will be Golden, add the mince and continue to fry.
  • Stir in chopped mushrooms and continue sautéing the mixture.
  • Add salt, pepper and stuffing of chopped tomato enter the core. Sauté another five minutes.
  • Roll out the dough. Cut out the circles, whose diameter is slightly more than tomatoes.
  • Tomatoes nafarshiruyte filling and wrap the dough, leaving the top open.
  • Sprinkle with cheese. Tomatoes in the dough bake for around 40 minutes in the oven at 200°C.
  • Without heat treatment

    Original and flavorful fresh fruits are stuffed with various fillings. You can use a single product or boldly combine different ingredients.

    Cheese and garlic

    Features. Recipe stuffed tomatoes with cheese and garlic is very popular. For its preparation recommended cheese. However, this ingredient you can substitute cottage cheese, for example, “Almette” or “Philadelphia”. This dish will become a special piquancy. Cheese-garlic tomatoes, in the classic version, use raw. However, some cooks bake them in the oven for 15-20 minutes and serve it hot. Try both options and pick the most optimal.


    • tomatoes — eight fruits;
    • garlic — two cloves;
    • hard cheese — 200 g;
    • sour cream (you can get Mayo) — five tablespoons;
    • dill — three branches.


  • Prepare the tomatoes. You can just cut the top and remove the pulp. If you have time, make slanting cuts and fill tomato “cask” in the form of flower petals with sharp-teeth.
  • Cheese grate. Chop the dill and garlic skip through the press.
  • Connect cheese, garlic. Add the sour cream.
  • Tomato flowers fill stuffing. On top sprinkle with dill.
  • If free time is very little, you can prepare a quick stuffed tomatoes. It is not necessary to remove the pulp from the tomatoes. Rounded fruits cut into rings. On top of every tomato slice put the stuffing. For registration use green lettuce.With crab sticks

    Features. Another easy recipe for stuffed tomatoes. This dish is a cold appetizer. Unlike the previous recipe, it is not subject to heat treatment.


    • tomatoes — six pieces;
    • bell pepper — one;
    • crab sticks — 150-180 g;
    • canned corn — 100 g;
    • mayonnaise three tablespoons;
    • cucumbers — two pieces;
    • olives (for decoration) — 100 g;
    • pepper, salt.


  • In tomatoes, cut the top. Remove the stalk.
  • Small cubes cut the cucumber, crab sticks and pepper. All mix. Add the corn, salt, pepper.
  • A fragrant blend of connect with mayonnaise.
  • Fill the tomatoes received filling.
  • Each “barrel” garnish with rings of black olives.
  • In Greek

    Features. Simple, but delicious dish — the tomatoes in Greek. It is best to use feta cheese. It is the hallmark of Greece. If desired, you can replace it with mozzarella.


    • large tomatoes — four of the fetus;
    • olive oil, five tablespoons;
    • garlic — two cloves;
    • feta cheese — 120 g;
    • vinegar — one tablespoon;
    • bell pepper — one;
    • cucumber — one;
    • oregano — three or four leaves;
    • olives — 100 g


  • To cut the top of tomato, then walk away from the stalk 2-3 cm Subsequently, these tops will be “caps”. Remove the seeds and partitions. Each “barrel” and season with pepper and salt.
  • Garlic skip through the press and connect with chopped oregano. Add the oil, vinegar, salt and whisk thoroughly.
  • To the resulting mass add the finely chopped vegetables (cucumber, peppers), olives and cheese. Mix.
  • Filling fill all the tomatoes. Each “barrel” cover.
  • The egg-sour

    Features. Stuffed tomatoes will be a great cold appetizer for the table if suddenly descended guests.


    • tomatoes — six fruits;
    • boiled eggs or two;
    • processed cheese — one;
    • garlic — one clove;
    • mayonnaise — two tablespoons;
    • dill — five branches;
    • salt.


  • Eggs, cheese grate.
  • Connect them with chopped garlic.
  • Add salt, mayonnaise and mix the filling.
  • Prepare the tomatoes by removing the entire core. Cut the lids leave.
  • Stuff the tomatoes and cheese into egg mixture.
  • Garnish with dill and close the lid.
  • With cottage cheese and fresh herbs

    Features. The main role in this plays the appetizer cheese. So choose a delicious homemade product. Sour or stale cheese are hopelessly spoil the dish.


    • tomatoes — six fruits;
    • cottage cheese — 200 g;
    • fresh herbs — 20 g;
    • mayonnaise three tablespoons;
    • garlic — one clove.


  • Cheese spread with garlic.
  • To enter cottage cheese mixture finely chopped greens. Fragrant stuffing season with mayonnaise.
  • Ripe tomatoes cut into two halves. Completely remove the core.
  • Fill both halves of tomato obtained curd mixture.
  • Optionally garnish with sprigs of parsley.
  • Salt

    Special delicacy and piquancy have pickled tomatoes with filling. For fermentation (e.g., in Armenian), you can use fully ripe red fruit. But if you have a lot of green tomatoes, use a delicious recipe of Georgian cuisine.


    Features. To prepare the tomatoes in Georgian use green tomatoes. This product will be the perfect addition to any dish: potatoes, porridge, meat, fish. They can be eaten as a separate dish. Most often stuffed with green tomato preserve for the winter, but can be cooked as an ordinary dish.


    • green tomatoes — eight fruits;
    • chili pepper — a quarter of the pod;
    • onion — one;
    • carrots — one;
    • parsley — a small bunch;
    • garlic — two cloves;
    • celery — five to six leaves;
    • dill — one umbrella;
    • salt — two tablespoons;
    • water — one liter.


  • Carrot grate, chop the celery, chop the parsley.
  • Chop the garlic and hot pepper.
  • All components mix and a pinch of salt.
  • Green tomatoes make a deep cross-cuts.
  • Vegetable filling nafarshiruyte tomatoes.
  • Tomatoes put in pan, close to each other. Between them lay the umbrella dill.
  • Add water, salt and boil the solution.
  • The resulting brine, pour the tomatoes.
  • Soak them four days.
  • In Armenian

    Features. Tomatoes in Armenian can be used daily or to prepare a snack for the holiday. Spicy, tasty fruit is able to complement any dish. They go well with all the side dishes and enhance the taste of meat dishes. To make the tomatoes stuffed with cabbage and carrot, use the following recipe.


    • tomatoes — 1 kg;
    • bell peppers — two pieces;
    • cabbage — one small head;
    • carrot (large) — one;
    • celery — three leaf;
    • chilli — half of the pod;
    • dill — a small bunch;
    • cilantro — three sheets;
    • garlic — four cloves;
    • salt (for the brine) — two tablespoons;
    • sheet hell — one;
    • water — one liter.


  • The tomatoes cut the “lid” and remove the cores.
  • Cabbage shred. Add salt to taste and pinch off with your hands.
  • Grate carrot, finely chop sweet and hot peppers, dill posetite.
  • All components mix with cabbage.
  • The inner surface of the tomato “bochonochkov” grease, sugar and salt.
  • Tightly fill the tomatoes cabbage filling.
  • Stuffed tomatoes put in a saucepan on a piece of shit. Top off with cilantro, celery, dill.
  • Tomato pith chop. Connect with crushed garlic.
  • Prepare a brine of water and salt, boil it.
  • Tomato-garlic mixture put on the stuffed tomatoes. All the dish and pour the hot brine.
  • Put the oppression and leave one day. Then transfer the pan into the fridge and wait another four days.
  • And another tip. If you do not want to make the baked stuffed tomatoes were too fried before you put them in the oven, cover the tin with foil.

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