Spicy Stuffed Tomatoes

Spicy Stuffed Tomatoes
Staff Writer

Harvard Common Press

It takes a steady hand, a keen eye, and a sturdy yet small spoon to rise to the challenge of spicy stuffed tomatoes. A sharp garnishing tool doesn’t hurt a bit, and may be an even more important ally than the keen eye. Want to make a tomato feast? This recipe doubles well, as long as you have the energy for lots of stuffing.



Preheat the oven to 400 degrees. Lightly grease a baking dish with ½ teaspoon of the butter.

Slice the tops off of each tomato, and, using a small spoon or melon baller, a garnishing knife, or a tomato shark, scoop out and discard the seeds and pulp. Be careful not to break the skin.

Melt the remaining butter in a large skillet over medium heat. Once it bubbles, add the shallots and garlic. Stirring regularly, sauté until softened, 2-3 minutes.

Remove the skillet from the heat and add the breadcrumbs, parsley, red and black peppers, and salt. Stir to mix. Add the cheese and mix again. Taste, and adjust the salt and peppers if desired. Spoon the mixture equally into the tomatoes. Place the stuffed tomatoes in the baking dish.

Bake for 10-15 minutes, until the tops are just slightly brown. Serve warm or at room temperature.


Calories per serving:

63 calories

Dietary restrictions:

Balanced Sugar Conscious, Low Potassium, Kidney Friendly, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 3g 5%
  • Carbs 7g 2%
  • Saturated 2g 10%
  • Fiber 1g 4%
  • Trans 0g
  • Sugars 2g
  • Monounsaturated 1g
  • Polyunsaturated 0g
  • Protein 2g 5%
  • Cholesterol 10mg 3%
  • Sodium 228mg 9%
  • Calcium 55mg 5%
  • Magnesium 10mg 2%
  • Potassium 131mg 4%
  • Iron 1mg 3%
  • Zinc 0mg 3%
  • Phosphorus 48mg 7%
  • Vitamin A 39µg 4%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 0mg 6%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 5%
  • Folic Acid (B9) 16µg 4%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 1%
  • Vitamin K 10µg 13%
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