Barley & Kale Stuffed Tomatoes

I’ve seen lots of recipes lately for stuffed tomatoes which got my mind going. While I usually don’t enjoy the taste of tomatoes other than homegrown, I figured I could come up with something that would satisfy my craving.



4 large tomatoes

1/2 cup barley

1/2 cup chopped fresh kale

1/2 onion, finely chopped

1 garlic clove, minced

4-oz diced mozzarella cheese

1/4 cup shaved parmesan cheese

Panko break crumbs

Salt & Pepper to taste


1) This is a seriously easy recipe, promise! First – saute the onions and garlic until onions are translucent. Add barely and cook according to directions. In the meantime, thinly slice the top of the tomato off, and remove the cores. Salt and pepper inside of tomatoes lightly.


2) Mix cooked barley, kale, parmesan and mozzarella together until well incorporated. Then firmly stuff your tomatoes, using a small spoon to pack mixture in tightly… no one wants more tomato than filling to eat it with!

3) Top stuffed tomatoes with Panko, and broil on low until golden brown. Since the barley is still hot, the cheese will start melting, and the broiling just finishes it off. If your barley cooled or if you are preparing these prior to guests, I would recommend baking for 15-20 minutes at 350F to allow time for the insides to warm and cheese to melt.


Once your tomatoes are toasty brown and the cheese is melting away inside, you are ready to serve! I had mine with herbed chicken breast, delicious! =)


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