Mexican Stuffed Tomatoes

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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5 yellow vine-ripe tomatoes

Salt and pepper

2 jarred pimentos, drained and chopped

1/4 red onion, chopped

1/2 small zucchini, 1/4-inch dice

1 jalapeno pepper, seeded and finely chopped

1/2 lemon, juiced

1/2 teaspoon dried oregano, crushed in palm of your hand

2 tablespoons, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped

2 tablespoons dried bread crumbs

2 tablespoons extra-virgin olive oil, 2 turns of the bowl


  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.