Parmesan-Stuffed Tomatoes



Original recipe yields 8 servings
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Nutritional

  • Serving Size: 1 (235.5 g)
  • Calories 185.5
  • Total Fat - 11.6 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 7.9 mg
  • Sodium - 321.2 mg
  • Total Carbohydrate - 15.7 g
  • Dietary Fiber - 3.2 g
  • Sugars - 6.5 g
  • Protein - 6.6 g
  • Calcium - 171.8 mg
  • Iron - 1.7 mg
  • Vitamin C - 28.2 mg
  • Thiamin - 0.1 mg

8
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In
 

Step 1

Brush rimmed baking sheet with oil. In a bowl combine first 5 ingredients (--capers). Mix in 3 tablespoons oil. Season to taste with salt and pepper.

Step 2

Cut just enough off each end of each tomato to flatten ends. Cut tomatoes in half crosswise. Using a small spoon, scoop out pulp and seeds from the tomato halves. Stand each half on flat end on prepared sheet. Pack with cheese filling (***can be made one day ahead, covered and chilled).

Step 3

Preheat oven to 350 degrees F. Sprinkle tomatoes with additional oil. Bake uncovered until heated through and beignet brown (25 minutes). Serve warm or at room temperature.

Tips & Variations


No special items needed.

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