Italian-Style Stuffed Tomatoes with White Beans

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Ingredients Nutrition

  • 4 large fully ripened tomatoes
  • 3 tablespoons olive oil, divided
  • 12 cup finely chopped onion
  • 2 teaspoons minced garlic
  • 18 teaspoon ground red pepper
  • 1 (19 ounce) can white beans, drained and rinsed
  • 4 tablespoons grated parmesan cheese
  • 2 tablespoons Italian style breadcrumbs


  1. Cut off top 1/4 of tomatoes; with a spoon, scoop out most of pulp and seeds; discard.
  2. Brush outsides of tomato shells with 1 tablespoon of the oil.
  3. Place tomatoes in a microwavable dish.
  4. In a medium-size skillet over medium-high heat, heat 1 tablespoon oil.
  5. Add onion; cook and stir until it starts to brown, about 4 minutes.
  6. Add garlic and red pepper; cook and stir 30 seconds longer.
  7. Stir in beans; bring to a boil; stir in 3 tablespoons of the cheese.
  8. Fill each tomato shell with the bean mixture, dividing evenly.
  9. In a cup, combine bread crumbs and remaining 1 tablespoon oil.
  10. Sprinkle tomatoes with crumbs.
  11. Lightly cover and microwave on high until tomatoes are tender, but retain their shape, about 4 minutes.
  12. Sprinkle with remaining 1 tablespoon cheese.
  13. Serve alone as appetizers or on the side with grilled steak, chicken, or fish.

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