MEXICAN STUFFED TOMATOES
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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.
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arshmanalam pathan
[email protected]Meh.
Odebenita Kiyani
[email protected]The stuffed tomatoes were a bit bland for my taste. I think I would add more seasoning to the filling next time.
Ametumki Valo
[email protected]These stuffed tomatoes were easy to make and turned out delicious. I used ground turkey instead of beef, and it worked out great. I also added some chopped spinach to the filling for extra nutrition.
Abubakr Joiya
[email protected]I'm not a huge fan of tomatoes, but I really enjoyed these stuffed tomatoes. The filling was flavorful and the tomatoes were cooked perfectly. I would definitely make this dish again.
Perveez akram
[email protected]These stuffed tomatoes were a hit at my last dinner party! The flavors were incredible, and the presentation was beautiful. I especially loved the combination of the tangy tomatoes, the creamy cheese, and the savory ground beef. I will definitely be