Mexican Stuffed Tomatoes

Submitted by Chef Jho

"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: 10mins
• Ingredients: 11
• 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.

Reviews

[Mrs.Jack]

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!

 

[Merlot]

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!!!