Mexican Stuffed Tomatoes
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
5 yellow vine-ripe tomatoesSalt and pepper2 jarred pimentos, drained and chopped1/4 red onion, chopped1/2 small zucchini, 1/4-inch dice1 jalapeno pepper, seeded and finely chopped1/2 lemon, juiced1/2 teaspoon dried oregano, crushed in palm of your hand2 tablespoons, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped2 tablespoons dried bread crumbs2 tablespoons extra-virgin olive oil
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato.
In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user S0KUD0.
In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user S0KUD0.
Nutritional Info Amount Per Serving
- Calories: 138.9
- Total Fat: 7.9 g
- Cholesterol: 0.0 mg
- Sodium: 633.1 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
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