Tango Tomatoes

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 6 large firm tomatoes
  • 8 ounces uncooked chorizo (or spicy Italian sausage)
  • 2 tablespoons olive oil
  • 1 medium white onion, finely chopped
  • 2 ribs celery, finely chopped
  • 1 poblano (or green bell) pepper, finely chopped
  • 2 cloves garlic, finely chopped
  • Coarse salt and freshly ground black pepper
  • 3 tablespoons chopped cilantro leaves
  • 1/2 cup seasoned dry bread crumbs
  • 1 cup grated pepper jack cheese
  • 1/4 cup grated Parmesan
Directions
  • Preheat oven to 350 degrees F.

  • Cut off top third of each tomato. Scoop out seeds, juice and pulp from and discard. Set aside. Chop tomato top and set aside.

  • In medium nonstick skillet, saute chorizo or sausage in olive oil, breaking it up with a spoon as it cooks. When browned all over, add onion to skillet and cook until soft, stirring frequently. Add garlic, celery, and poblano pepper and cook for another 2 minutes, stirring to combine well. Add reserved chopped tomato tops, salt, and pepper and stir for another minute.

  • Remove skillet from heat. Mix in 2 tablespoons cilantro, bread crumbs, and pepper jack cheese. Using a large spoon, stuff mixture into tomatoes, packing down firmly. Top with Parmesan and place tomatoes in oiled baking dish. Bake until heated through and cheese turns golden, approximately 20 minutes.

  • Sprinkle with remaining 1 tablespoon of cilantro and serve.


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