Mexican Stuffed Tomatoes

Save Recipe
  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
Mexican Corn Tortillas
PREMIUM
15m Easy 99%
CLASS
Zucchini Fritters
PREMIUM
Jordan Andino

Zucchini Fritters

11m Easy 99%
CLASS
Mexican Chili
PREMIUM
Christy Vega

Mexican Chili

23m Easy 95%
CLASS
Vegetarian Italian Chopped Salad
PREMIUM
22m Easy 99%
CLASS