Are your trying to eat less meat? This dish is still packed with protein and good nutrients from the beans, and is just as filling as a main meat course for any dinner.

Recipe: White Bean Stuffed Tomatoes

Summary: This dish can be great as a side, but can also be a filling dinner!


  • 4 Large Tomatoes
  • 3 tablespoons Olive Oil, divided
  • 1/2 cup Chopped Onion
  • 1 Clove Garlic, minced
  • 1/8 Teaspoon Red Pepper Flakes
  • 1 (18-ounce) Can White Beans (Great Northern or Cannellini), drained and rinsed
  • 4 Tablespoons Grated Parmesan cheese, divided
  • 2 Tablespoons Bread Crumbs
  • 1 Tablespoon Basil


  1. Cut the top off each tomato; with a spoon, scoop out and discard most of the pulp and seeds.
  2. Brush outsides of tomato shells with 1 tablespoon oil; place tomatoes in a oven-safe dish.
  3. In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add onion, and cook for
  4. about 4 minutes, until it starts to brown, stirring constantly. Stir in garlic and red pepper and
  5. cook for 30 seconds.
  6. Stir in beans until warmed through.
  7. Add 3 tablespoons Parmesan cheese. Fill each tomato shell with bean mixture, dividing evenly.
  8. In a cup, combine bread crumbs and basil and remaining 1 tablespoon oil. Sprinkle over tomatoes. Lightly cover and broil until tomatoes are tender but retain their shape, about 4 minutes.
  9. Sprinkle with remaining 1 tablespoon Parmesan cheese, and serve.

Preparation time: 10 minute(s)

Cooking time: 5 minute(s)

Number of servings (yield): 4

Image: flickr user cookbookman17, licensed by Creative Commons