Parmesan-Stuffed Tomatoes
8
Servings
Servings
10m PT10M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #29475
May 10, 2018
"Recipe source: Bon Appetit (May 2005)"
Original recipe yields 8 servings
Ingredients
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
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.
Tags :
Side Dishes