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Mexican Stuffed Tomatoes
Serves 4
A healthy and easy to prepare side dish.
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Ingredients:
| 5 red tomatoes |
| 2 tablespoons extra-virgin olive oil |
| 2 jarred pimentos, drained and chopped |
| 1/4 red onion, chopped |
| 1/2 zucchini, 1/4" 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 fresh cilantro, chopped |
| 2 tablespoons bread crumbs, dried |
| Salt, to taste |
| Pepper, to taste |
Directions:
- 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.
- 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.
| Course: | Side |
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