A quick and delicious side dish or snack. These stuffed tomatoes are as colorful as they are flavorful.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.

  • Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.

  • Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

Nutrition Facts

303.4 calories; 10 g protein; 23.3 g carbohydrates; 19.5 mg cholesterol; 495 mg sodium. Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2005
I am the recipe author so am not rating the recipe. Just wanted to note that fresh spinach is a perfectly acceptable substitute for the arugula and I use it frequently. My original recipe submission said spinach or arugula but for some reason it didn't show up when the recipe was published. Other cheeses can be interchanged successfully as well. Read More
(37)

Most helpful critical review

Rating: 3 stars
06/06/2008
The stuffing was good - although I doubled the amount of feta used fresh spinach and used a combination of shredded and grated parmesan cheese. Cooked for slightly more than 20 minutes. However when I took the dish out of the oven there was water in the bottom and the tomatoes were soggy. Hubby wasn't a big fan. Read More
(5)
27 Ratings
  • 5 star values: 7
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/17/2005
I am the recipe author so am not rating the recipe. Just wanted to note that fresh spinach is a perfectly acceptable substitute for the arugula and I use it frequently. My original recipe submission said spinach or arugula but for some reason it didn't show up when the recipe was published. Other cheeses can be interchanged successfully as well. Read More
(37)
Rating: 5 stars
09/17/2005
I am the recipe author so am not rating the recipe. Just wanted to note that fresh spinach is a perfectly acceptable substitute for the arugula and I use it frequently. My original recipe submission said spinach or arugula but for some reason it didn't show up when the recipe was published. Other cheeses can be interchanged successfully as well. Read More
(37)
Rating: 4 stars
09/10/2005
I made this with what I had on hand so I altered the recipe considerably. I wanted to rate this anyway to encourage people to try it. We loved it and next time we will definitely try the original version! When I made it I substited 5oz. frozen spinach for the arugula ricotta for the feta and gruyere for the parmesan. I also added about a teaspoon of dried basil. Read More
(16)
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Rating: 4 stars
08/12/2009
Although the flavor was great and this recipe was delicious it was essentially a tomato filled with bean dip. Next time I'll probably throw i some diced tomatoes couscous sauted onions (etc..) into the filling. I think this would improve the texture.. But try it! Read More
(10)
Rating: 4 stars
04/04/2007
Love chick peas and love arugula so this was a perfect lunch for me. I added fresh garlic to the mix and some onion powder. I try so hard to get the right amount of fiber into myself everyday and this really helped and was delicious to boot! Thanks so much Kathy!! Read More
(6)
Rating: 5 stars
01/08/2006
One of the best recipes I tried this season. Naturally I altered it a bit using frozen spinach instead of arugula probably about half again what was called for and mixed some ricotta in as well as the feta and parmesan. So excellent. I will definately be making this again. Even the tomato haters liked it. It looks really impressive too. Read More
(6)
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Rating: 3 stars
06/06/2008
The stuffing was good - although I doubled the amount of feta used fresh spinach and used a combination of shredded and grated parmesan cheese. Cooked for slightly more than 20 minutes. However when I took the dish out of the oven there was water in the bottom and the tomatoes were soggy. Hubby wasn't a big fan. Read More
(5)
Rating: 4 stars
09/01/2008
These were pretty good. They did get a little watery and if I make them again I will put them on convection roast in my oven to bake them. MIL who is a vegetarian raved about them. Read More
(5)
Rating: 4 stars
08/14/2009
I subbed Basil for the Arugula but thought it was great recipe. My husband planted Yellow Stuffer heirloom tomatoes and they were perfect for this recipe. Read More
(4)
Rating: 5 stars
11/12/2007
This recipe was great! These are perfect for a light dinner and really they don't take that long to prepare. The only changes I made was omitting the arugula (I didn't have any) and using a mixture of mozzerella and parm cheeses. Thanks Kathy! Read More
(4)