- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 stuffed tomatoes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 95
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 137 mg
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 6 to 8 stuffed tomatoes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 95
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 137 mg
Ingredients
Directions
- Place the bacon in a small skillet; heat over medium heat until beginning to sizzle. Reduce the heat to medium low; cook until crisp and golden brown, about 8 minutes. With a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the fat in the pan.
- Add the breadcrumbs to the hot bacon fat; cook, stirring often, until lightly toasted and crunchy, about 3 minutes. Remove the breadcrumbs to a separate paper towel-lined plate, spread evenly, and then sprinkle with the Parmesan to melt slightly.
- With a rubber spatula, mix together the mayonnaise, lemon juice and salt in a bowl. Add the shredded romaine; toss well to coat.
- Cut a small amount off the bottom of each tomato to create a flat surface to sit on. Then cut off the tops as well. Run a small knife around the inside of the tomatoes to loosen the flesh. Using a 1/2-teaspoon measuring spoon, scoop out and discard the insides of each tomato.
- Divide the bacon among the tomatoes, pushing it down slightly. Top with some of the romaine, followed by the bacon-parmesan breadcrumbs. Serve at room temperature.
