Provencal Stuffed Tomatoes

Each tomato, stuffed with ground meat and kalamata olives in a herbed marinara sauce and topped with goat cheese, makes a tasty main-dish serving.

Provencal Stuffed Tomatoes
Servings: 6


  • 2 tablespoons olive oil
  • 1 1/2 pounds ground meat loaf mix
  • 1 large chopped green pepper
  • 2 cloves sliced garlic
  • 1 jar (16 ounces) marinara sauce
  • 1/2 cup chopped kalamata olives
  • 2 teaspoons Greek seasoning
  • 1/4 teaspoon salt
  • 6 large tomatoes
  • fresh oregano
  • 1 tablespoon crumbled goat cheese

Make It

1. Heat oven to 350 degrees F. Heat olive oil in a large nonstick skillet. Add ground meat loaf mix, onion, green pepper and garlic. Cook over medium-high heat for 5 minutes. Stir in marinara sauce, kalamata olives, Greek seasoning and salt. Cook 5 more minutes, stirring occasionally. Cut tops off tomatoes. Spoon out pulp. Fill with meat mixture. Bake at 350 degrees F for 5 minutes. Garnish each tomato with fresh oregano and crumbled goat cheese.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 401, Fat, total (g): 24, chol. (mg): 76, sat. fat (g): 7, carb. (g): 21, fiber (g): 5, sodium (mg): 885, Percent Daily Values are based on a 2,000 calorie diet.