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Stuffed Toms

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Well I have done stuffed mushrooms and peppers in the past for dinners but last night, I took a step onto the wild side…Stuffed tomatoes. I really, really enjoyed these and it was nice to bite into something different on the outside of the stuffing ingredients. I baked the tomatoes for about 5 minutes after it was stuffed until heated throughout in the oven. I’m sure you could go longer and make the tomato softer but I like a more crisp tomato personally. Tomato, To-maaato, whichever you prefer. So, here is how the baking went down…


  • 1/2 package of tempeh (if making more than 1 stuffed tomato use whole package)
  • 1/4 cup or bit more cooked red lentil
  • 1 large tomato, remove top and dig out membranes
  • 1/4 cup mozzarella cheese (not pictured above)
  • 1 Tbsp mascarpone
  • 1 to 2 Tbsp basil herb blend


  1. Cut tempeh into cubes and toss in basil herb blend.
  2. In small saute pan heat olive oil in bottom of pan, brown tempeh on medium heat for 5 minutes.
  3. Once tempeh is browned, mix cooked lentils into mixture. Allow to warm.
  4. Cut very top of tomato off and remove insides.
  5. Stuff tomato with tempeh mixture, half way through place dollop of mascarpone. Place more tempeh on top.
  6. Sprinkle with mozzarella cheese.
  7. Bake 350F for 5 minutes or until warmed throughout.
  8. ENJOY!!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

2 responses »

  1. What a healthy and compact lunch idea:]

  2. Pingback: Stuffed Acorn Squash « be filled up

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