Mexican Stuffed Tomatoes

Recipe Ingredients

5		Yellow vine-ripe tomatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Jarred pimentos - drained, chopped
1/4		Red onion - chopped
1/2		Zucchini - cut 1/4" dice (small)
1		Jalapeño pepper - seeded, chopped fine
1/2		Lemon - juiced
1/2 teaspoon	2.5ml	Dried oregano - crushed
2 tablespoons	30ml	Chopped fresh cilantro
		= (or flat-leaf parsley leaves)
2 tablespoons	30ml	Dried bread crumbs
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

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, jalapeño, 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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C65) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.