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.
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INGREDIENTS
Nutrition- salt and pepper
- 1(2 ounce) jar diced pimentos
- 1⁄4
- 1⁄2
- 1jalapeno pepper, seeded and finely chopped
- 1⁄2lemon, juice of
- 1⁄2teaspoon dried oregano
- 2
- 2tablespoons dried breadcrumbs
- 2tablespoons extra virgin olive oil
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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. Season tomatoes with salt and pepper. Seed and chop remaining tomato.
- 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.
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