Cheesy Stuffed Tomatoes Recipe

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Cheesy Stuffed Tomatoes

alberta smith

By
@evon

Fast and easy and oh so yummy!


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Serves:

2

Prep:

15 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 medium
tomatoes
4 oz
cooked white beans or canned beans
3 oz
carrots minced
1
red onion, minced
3 oz
celery, minced
1 oz
garlic minced
1/2 tsp
fresh oregano, chopped
2 tsp
olive oil
1 c
dry bread crumbs
2 Tbsp
parmesan cheese
4
fresh basil leaves, thinly sliced
salt and pepper to taste

Directions Step-By-Step

1
Cut a thick slice off the top of each tomato. Leaving a 1/2 inch (13 millimeters) shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
2
In large skillet, sauté all the vegetables in oil until tender and liquid has been reduced by half. Remove from the heat. Stir in beans. Add breadcrumbs, Parmesan cheese, basil and oregano to hot vegetable mixture and give a quick stir.
3
Stuff tomatoes with the vegetable mixture. Place in a shallow baking dish coated with olive oil. Bake, uncovered, at 350°F (175°C) for 15-20 minutes or until heated through and the tops are slightly browned.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Hashtag: #Tomato