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Mexican Stuffed Tomatoes





Serves 4 |
A healthy and easy to prepare side dish.
Ingredients:
5 red tomatoes |
2 tablespoons extra-virgin olive oil |
2 jarred pimentos, drained and chopped |
1/4 red onion, chopped |
1/2 zucchini, 1/4" dice |
1 jalapeno pepper, seeded and finely chopped |
1/2 lemon, juiced |
1/2 teaspoon dried oregano, crushed in palm of your hand |
2 tablespoons fresh cilantro, chopped |
2 tablespoons bread crumbs, dried |
Salt, to taste |
Pepper, to taste |
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 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.
Main Ingredient: | Vegetables, Tomatoes |
Course: | Side |
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