Baked Stuffed Tomatoes
Baked Stuffed Tomatoes is a side dish that serves 4. For $1.01 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 312 calories, 12g of protein, and 13g of fat. This recipe from Yummy Healthy Easy requires breadcrumbs, frozen corn, salt and pepper, and jalapeno. 23 people have tried and liked this recipe. From preparation to the plate, this recipe takes around 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is outstanding. Provençal Tomatoes (Baked Tomatoes Stuffed with Cheese and Breadcrumbs), Baked Stuffed Tomatoes, and Tomatoes, Stuffed And Baked are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
½ cup italian breadcrumbs
¾ cup frozen corn
2 green onions, white and green parts thinly sliced and separated
½ to 1 small jalapeño, seeded and finely chopped
1 Tbsp. lime juice
6 tsp. olive oil, divided
½ cup panko breadcrumbs
1 cup drained & rinsed black beans
salt and pepper
½ cup shredded cheddar cheese, divided
4 large tomatoes
Equipment:
frying pan
oven
baking pan
bowl
aluminum foil
Cooking instruction summary:
Preheat oven to 450º. Slice top ½ inch from tomatoes and scoop out flesh.In a medium sized skillet, heat 2 teaspoons oil over medium heat. Add corn and scallion whites and cook until crisp-tender, about 3-5 minutes. Transfer to a medium sized bowl and add jalapeño, black beans, ¼ cup of the cheddar, italian breadcrumbs and lime juice. Season with salt and pepper.Coat an 8x8" square baking dish with 1 teaspoon olive oil. Brush tomato skins with 1 teaspoon olive oil and season with salt and pepper. Fill tomatoes with corn mixture and and place in baking dish.Combine remaining ¼ cup cheddar, Panko breadcrumbs, greens of the green onions and 2 tsp. olive oil. Season with salt and pepper. Divide among the tops of the tomatoes. Tent baking dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are golden brown. Serve and enjoy!
Step by step:
1. Preheat oven to 450º. Slice top ½ inch from tomatoes and scoop out flesh.In a medium sized skillet, heat 2 teaspoons oil over medium heat.
2. Add corn and scallion whites and cook until crisp-tender, about 3-5 minutes.
3. Transfer to a medium sized bowl and add jalapeño, black beans, ¼ cup of the cheddar, italian breadcrumbs and lime juice. Season with salt and pepper.Coat an 8x8" square baking dish with 1 teaspoon olive oil.
4. Brush tomato skins with 1 teaspoon olive oil and season with salt and pepper. Fill tomatoes with corn mixture and and place in baking dish.
5. Combine remaining ¼ cup cheddar, Panko breadcrumbs, greens of the green onions and 2 tsp. olive oil. Season with salt and pepper. Divide among the tops of the tomatoes. Tent baking dish loosely with foil and bake 10 minutes. Uncover and bake until tomatoes are soft and breadcrumbs are golden brown.
6. Serve and enjoy!
Nutrition Information:
covered percent of daily need
