Recipes

Cheesy Stuffed Tomatoes

by Rachael Ray 1:41 PM, May 5, 2017

Aired May 11, 2017

Serves 4
Ingredients

4 beefsteak or heirloom tomatoes
4 beefsteak or heirloom tomatoes
Salt and pepper
1 1/2 cups (4 ounces) shredded Pepper Jack cheese
1 large clove garlic, finely chopped
3 tablespoons grated or finely chopped white onion
1 cup whole wheat panko breadcrumbs
1 teaspoon dried oregano
A handful cilantro or parsley, finely chopped
1/4 cup grated Parm cheese
Olive oil spray

Preparation

Cut the tops off the tomatoes and lightly give them with a gentle squish or use a teaspoon to remove some seeds. Carefully scoop the flesh into a bowl and season the hulled tomatoes with salt and pepper. Combine the flesh with Pepper Jack, garlic and onion; re-stuff the tomatoes.
 
In another bowl, combine the breadcrumbs with oregano, fresh cilantro or parsley and Parm. Pile topping on the stuffed tomatoes, packing the breadcrumbs in, and spray with cooking spray. Place on a baking sheet and roast in a 425°F oven or put in a grill roasting pan and grill for 8-10 minutes until golden and the cheese is melted.


MORE:

Stuffed Cutlets

Stuffed Peppers

Stuffed Zucchini
 

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