Stuffed Tomatoes

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I loved evreything about it!I made a few substitutions though.I had no, shallots, pepitas or goat cheese, so I used sweet onion, sunflower seeds and a variety of cheeses. I also added a jalepeno. It made a lot of stuffing, way more then enough for the 8 tomatoes I used. which is fine because I love to add a grain to my salads. I loved the nuttiness of the millet when toasted. Next time I will use a lot less (if any oil. I will definetly be making this many more times!

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I loved the stuffing, but was unsuccessful with the tomatoes. I'm glad I decided to also bake a couple of green peppers too. I felt like they held up better in the oven. All the flavors work really well together. I will definitely make this again!

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I used this as a part for a candlelight dinner out on the patio menu and it was incredible! The main course was mahi mahi with a green chili and coconut broth. And this paired so well! The lemon zest in the tomato really brightens the dish! I used couscous since thats what I had on hand. My husband had a hard time deciding if the main course or this size deserves the "last bite" of the meal...it was THAT GOOD! I can't wait to used this in a dinner party I am hosting!

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i followed the recipe exactly and it was super tasty! next time i make this, i will add a tad more basil. to tell you the truth, i had never even heard of millet, but it reminded me of couscous. i can't wait to make this again!

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This is a great recipe... flavors were balanced, and the lemon zest added a nice touch. I didn't have pine nuts, but it didn't even need them with the already good blend of flavors. I used twice the amount of stock b/c the millet seemed hard, but it then turned mushy, so perhaps use 1-1/2 times the amount. The filling goes perfectly with the flavor of the tomato. My boyfriend and I both really liked these, and I will make them again.

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I used brown rice instead of millet and dried spices as that was all I had on hand. It came out fantastic even using the veggie stock. I searved it on a bed of mixed greens with a light oil and balsamic dressing for a great summer dinner.

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I made the stuffed tomatoes with quinoa instead of millet, and with parmesan mixed into the stuffing instead of goat cheese. It was still wonderful!

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I had low expectations of this recipe but decided to give it a shot because of the great reviews it had gotten. I was pleasantly surprised. It really does have an excellent balance in flavor and texture. Good Stuff!!

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Absolutely LOVED this recipe - so tasty and perfectly balanced. I had to use a lot more time and broth before the millet was done but otherwise, it's perfect. I might consider using cous cous instead the next time.

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I followed the recipe exactly the way it is and it came out amazing. Thank you so much!