Mexican Stuffed Tomatoes

Total Time
Prep 10 mins
Cook 0 mins

This is a recipe from Rachsel Ray's 30 Minute Meals. This is wonderful served with Mean Fish Tacos #107477. A wonderful way to use garden fresh tomatoes.

Ingredients Nutrition


  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. Season tomatoes with salt and pepper. Seed and chop remaining tomato.
  2. In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil in a slow stream. Toss mixture to combine and season to taste with salt and pepper. Fill the empty tomatoes and serve.
Most Helpful

I love this recipe!!! And, I can change it up depending on what I have on hand. My adjustments are: I omit the pimentos (don't like them), add diced cucumber and avocado, and omit the breadcrumbs. Sooooo flavorful and refreshing!!! Thank you!

Mrs.Jack December 26, 2007

My sister brough me some tomatoes from Florida and I just HAD to try this recipe. Great tasting combination of ingredients that goes perfectly with tomatoes. I just used a little of the jalapeno pepper as we don't like things too spicy. I served these on top of lettuce leaves making for a beautiful presentation. Thanks so much for sharing, Chefjho!!!

Merlot March 10, 2007