Recipe courtesy of Sunny Anderson
Recipe courtesy of Sunny Anderson
Watch how to make this recipe.
Stuffed Tomatoes
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- Yield: 4 stuffed tomatoes (halves)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 296
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 13 mg
- Sodium
- 358 mg
- Yield: 4 stuffed tomatoes (halves)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 296
- Total Fat
- 23 g
- Saturated Fat
- 6 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 9 g
- Cholesterol
- 13 mg
- Sodium
- 358 mg
Ingredients
Directions
- Preheat oven to 400 degrees F. Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan line with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl mix together bread crumbs, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and 1/4 cup of the Parmesan. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.
