STUFFED TOMATOES (TODAY'S SPECIAL )
I heard this mentioned on an old Andy Griffith episode and decided to make up my own version of it. I hope some of you enjoy it.
Provided by Chef Roly-Poly
Categories Onions
Time 40m
Yield 2 stuffed tomatoes, 2 serving(s)
Number Of Ingredients 8
Steps:
- Cut tops off of tomatoes and hollow out and discard seeds and pulp.
- Cut avocado in half lenthwise , remove seed,scoop out flesh and place in a medium bowl.
- Add lemon juice, raisins, onion, and bacon (if using) and mix well.
- Season with salt and pepper and stuff mixture into hollowed out tomatoes.
Nutrition Facts : Calories 321.5, Fat 25.2, SaturatedFat 5.6, Cholesterol 15.4, Sodium 203.4, Carbohydrate 22.8, Fiber 8.7, Sugar 10.4, Protein 6.1
BAKED TOMATOES STUFFED WITH BULGUR, FETA AND RAISINS
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h30m
Yield Four main-dish servings or eight side-dish servings
Number Of Ingredients 12
Steps:
- Place the bulgur in a large bowl and pour the boiling water over it. Let stand for 1 hour. Drain well. Meanwhile, slice the top 1/4 inch off of the tomatoes. Scoop out the center of the tomatoes, being careful not to tear the shells; reserve the insides for another use. Place the tomatoes, tops and bottoms, on a layer of paper towels, cut side down. Let stand for 30 minutes. Pat the inside of the tomatoes dry.
- Preheat the oven to 350 degrees. Add the onion, feta, raisins, parsley and mint to the bulgur and stir to combine. Mix in the olive oil, salt and pepper. Spray a baking sheet lightly with the olive oil. Spoon the filling into the tomato shells, top with the lids and place on the baking sheet.
- Bake just until the tomatoes are tender and the filling is hot, about 20 minutes; do not let the tomatoes get too soft. Divide among plates and serve immediately.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 8 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 670 milligrams, Sugar 15 grams
AVOCADO-STUFFED TOMATOES
Cute as a button... and tasty too! These are a simple, bite-size appetizer. I like to double the amount of filling to make sure there's plenty for each little 'mater.
Provided by Jeanne Benavidez
Categories Fruit Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- 1. Cut a thin slice from the top of each tomato so you can scoop out the seeds. (I also cut a very thin slice from the bottom of each tomato so they stand upright.)
- 2. Using a small melon baller, carefully scoop out the inside of the tomatoes. Turn them upside down on a paper towel lined cookie sheet and let them stand for about 30 minutes to drain. You can either add the pulp into the filling mixture, or, if there are too many seeds, just discard the pulp.
- 3. Meanwhile prepare the filling...put avocado, cream cheese, garlic salt, pepper and lemon juice in a food processor. Cover and pulse until smooth.
- 4. Add the grated onion to the mixture and stir to blend. Spoon mixture into a piping bag with a round tip or a ziptop plastic bag (cut a small tip off of the plastic bag AFTER you spoon the mixture into it).
- 5. Place the tomatoes, open sides up, on your favorite serving platter. Pipe the filling into the tomato 'cups'.
- 6. Serve immediately or cover loosly and refrigerate for up to 4 hours.
STUFFED BAKED TOMATOES
I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.
Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.
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