Mexican Stuffed Tomatoes

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.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 5  red ripe tomatoes
•  salt and pepper
• 1 (2 ounce) jar diced pimentos
• 1⁄4 red onion, chopped
• 1⁄2 small zucchini, 1/4-inch dice
• 1  jalapeno pepper, seeded and finely chopped
• 1⁄2  lemon, juice of
• 1⁄2 teaspoon dried oregano
• 2  tablespoons fresh cilantro, chopped
• 2  tablespoons  dried breadcrumbs
• 2  tablespoons extra virgin olive oil

Directions

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.