Red Pepper and Goat Cheese Stuffed Tomatoes

    25 min

    These stuffed tomatoes make a lovely starter and are easy to prepare. Goat's cheese, jarred roasted red peppers, olive oil, breadcrumbs and basil combine to make tasty stuffed tomatoes that are ready after just 10 minutes under the grill.

    65 people made this

    Serves: 4 

    • 4 large fresh tomatoes
    • 110g soft goat's cheese
    • 1 tablespoon chopped jarred roasted red peppers
    • 2 tablespoons olive oil
    • 2 tablespoons breadcrumbs
    • 1 tablespoon torn fresh basil leaves
    • sea salt and ground black pepper to taste

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat the grill.
    2. Slice the tops off of the tomatoes and hollow out by removing the seeds.
    3. In a bowl, mix the goat cheese and chopped red peppers together. Spoon an equal amount of the cheese mixture into each hollowed out tomato. Place stuffed tomatoes upright in a baking dish. Top each tomato evenly with the breadcrumbs and torn basil. Drizzle with olive oil and season with salt and pepper.
    4. Place under grill for 5 to 10 minutes until breadcrumbs are lightly browned.

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    Reviews in English (49)


    Summer 2007: This was really good and VERY easy! I did find that the stuffing was a bit "runnier" than I time I will add bread crumbs and more peppers to the mixture before stuffing the tomatoes to make it "stiffer". I probably used too much goat cheese. I added toasted pine nuts because I had some on hand and it was delicious! UPDATE 5/12/08: I made this again this weekend with vine-ripened tomatoes from the farmer's market...this time I did incorporate about 2 tablespoons of bread crumbs in with the goat cheese. We didn't have peppers on hand so I skipped those but again added toasted pine nuts. DELICIOUS!!!! The goat cheese consistency was PERFECT with the added bread crumbs. My boyfriend said it was the best meal he's ever had, we both LOVED these!!!! We used goat cheese that already had garlic and herb flavoring in it but if you have plain goat cheese you could add some yourself.  -  02 Jul 2007  (Review from Allrecipes US | Canada)


    Good, but needs adjustments. The ratio of stuffing is not enough to fill the tomato (the recipe does not state the size of the tomato). I used a medium to large heirloom tomato. I would suggest after removing the seeds to rinse, sprinkle with salt and turn upside down to drain. I added a few tablespoons of panko bread crumbs in with the cheese. Next time I will add albacore tuna or grilled chopped chicken to up the protein.  -  02 Aug 2008  (Review from Allrecipes US | Canada)


    This was so easy to make. I had rather large tomatoes so I used about 6 oz of goat cheese and about 3 tbsp of roasted red bell pepper that I roasted in the oven myself (brushed with olive oil and seasoned with just a wee bit of cracked pepper and kosher salt) Everyone in my house loved them. Next time I might add a little bit of roasted garlic to the goat cheese mixture for extra flavor but this was wonderful as is. Thanks for a great recipe.  -  29 Aug 2005  (Review from Allrecipes US | Canada)