Ingredients
- 4 plum tomatoes, cut in half and scooped out
- 1 1/2 cups stuffing mix (i used a herb stuffing mix such as peppridge farm or stove top)
- 2 tablespoons onion, fine diced
- 2 tablespoons celery, fine diced
- 1 tablespoon roasted red pepper, fine diced
- 1 1/2 tablespoons parmesan cheese
- 1/4 cup monterey jack cheese (white cheddar or provolone is a good substitute)
- 1/2 cup chicken broth
- Salt
- Pepper
How to Make
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Step 1: Tomatoes ... Cut the tomatoes in half and scoop out the seeds. I used a medium size plum tomato. Season the inside with salt and pepper.
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Step 2: Vegetables ... Add the celery and onion to a small microwavable bowl and cover with plastic wrap. Microwave 1 minute on medium high heat to slightly soften.
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Step 3: Stuffing ... Add the stuffing mix (Stove Top Herb stuffing is what I used - you can buy it in the canister so you can use as little or as much as you want) and the red peppers to the vegetables, along with 1/2 of the broth and mix well. Cover back up with plastic wrap and microwave another minute on medium high. Remove and mix, you will probably need to add the remaining broth to make sure that all the bread is very moist. Then add in the parmesan and season with salt and pepper, go easy on the salt as the parmesan is salty.
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Step 4: Tomatoes ... Stuff the tomatoes with the mix, pile them up high. The mix freezes well if there is any leftover. Top each tomato with the monterey jack cheese.
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Step 5: Bake ... Middle shelf, 350 degrees on a baking sheet lined with parchment paper or foil for easy clean up. About 20 minutes until the tomatoes are soft but not falling apart, and the cheese is melted.
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Step 6: Serve ... A nice side dish. Great to make ahead for a party - just bake and serve. ENJOY!
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