Recipes

Mexican Stuffed Tomatoes

A healthy and easy to prepare side dish.

5 red tomatoes

2 tablespoons extra-virgin olive oil

2 jarred pimentos, drained and chopped

1/4 red onion, chopped

1/2 zucchini, 1/4" dice

1 jalapeno pepper, seeded and finely chopped

1/2 lemon, juiced

1/2 teaspoon dried oregano, crushed in palm of your hand

2 tablespoons fresh cilantro, chopped

2 tablespoons bread crumbs, dried

Salt, to taste

Pepper, to taste

Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato.
In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.