Vegetables & Beans Stuffed Tomatoes Recipe

Stuffed Tomatoes has a simple taste. The frozen Zucchini and other vegetables makes Stuffed Tomatoes tastier. One can try Stuffed Tomatoes. for a different taste.


Difficulty LevelEasyCourse
MethodMain Ingredient


 Tomatoes4 Medium
 Loose pack frozen vegetables2 Cup (32 tbs) (Zucchini, Carrots, Cauliflower, Lima Beans, And Italian Beans)
 Grated romano cheese2 Tablespoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 532 Calories from Fat 79

% Daily Value*

Total Fat 9 g14%

Saturated Fat 5.3 g26.4%

Trans Fat 0 g

Cholesterol 31.2 mg

Sodium 798.2 mg33.3%

Total Carbohydrates 80 g26.8%

Dietary Fiber 16.8 g67.2%

Sugars 34.9 g

Protein 25 g49.5%

Vitamin A 193.3% Vitamin C 131.3%

Calcium 47.7% Iron 8.7%

*Based on a 2000 Calorie diet


Cut tomatoes in half.
Spoon out pulp, leaving a 1/8 inch thick shell.
Reserve tomato pulp; discard seeds.
Chop tomato pulp.
Set shells and pulp aside.
In a small saucepan cook frozen vegetables according to package directions.
Stir in chopped tomato pulp.
Spoon one eighth of the vegetable mixture into each tomato shell.
Place tomatoes in a 10x6x2 inch baking dish.
Sprinkle with grated cheese and pepper.
Bake in a 350° oven for 15 to 20 minutes or till heated through.