Recipe: Baked Stuffed Tomatoes


Baked Stuffed Tomatoes, Courtesy: Recipe.com
Baked Stuffed Tomatoes, Courtesy: http://www.Recipe.com

This is a colorful and filling recipe that is also good for you! Try it in the summer time, in the midst of tomato season, for a fresh change of pace.

Ingredients:
6 medium tomatoes (about 2 pounds)
½ small green pepper, finely chopped (about ¼ cup)
¼ cup grated Parmesan cheese
1/3 cup croutons
1 tsp. salt
Parsley sprigs or crisply cooked and crumbled bacon (for garnish, if desired)

Directions:

  1. Remove stem ends from the tomatoes.
  2. Cut a thin slice from the bottom of each tomato to prevent tipping.
  3. Remove pulp from each tomato, leaving a ½ inch wall.
  4. Chop enough pulp to measure 1/3 cup.
  5. Mix tomato pulp, green pepper, croutons and salt.
  6. Fill the tomatoes with the tomato cheese mixture.
  7. Place filled tomatoes in ungreased rectangular baking dish 12” x 7 ½” x 2”
  8. Bake uncovered in 350 degree oven until tomatoes are heated through, about 20 minutes.
  9. Garnish tops with parsley sprigs or crisply chopped and crumbled bacon if desired.
  10. Serve hot.

Food Mingle Blog Alternatives and Substitutions:

  • Use tomatoes that are not too ripe or else they will not hold up to the heat in the oven.
  • Roughly chop the croutons so that they are not too big in the stuffing mixture.
  • Consider adding an extra finely chopped small tomato to the stuffing mixture, so that the tomatoes are slightly over stuffed.
  • I also added just a pinch of shredded mozzarella cheese to the top of the tomatoes, during the last 5 minutes of baking.

Yield: 6 servings (55 calories per serving)

Adapted From: Betty Crocker’s Cookbook, seventh printing, 1989 (Golden Press/NY, Western Publishing Company, Inc., Racing, WI).

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