Parmesan-Stuffed Tomatoes
Created by ellie on May 10, 2018
- Servings: 8
- Prep Time: 10m
- Cook Time: 25m
- Recipe #29475
Ingredients
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 1 cup olives (green olives, Italian or Greek olives, pitted and chopped)
- 3 tablespoons parsley, chopped
- 1 tablespoon capers, drained
- 3 tablespoons olive oil
- 650 grams plum tomatoes (10 large)
How to Make
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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.
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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).
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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.
Nutritional Facts
- 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