PHRECIPE

Mexican Stuffed Tomatoes




Cinco de Mayo Made Healthy

Total Time: 10 min

Serves 4

Ingredients

• 5 yellow vine-ripe tomatoes

• Salt and pepper

• 2 jarred pimentos, drained and chopped

• 1/4 red onion, chopped

• 1/2 small zucchini, 1/4-inch 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, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped

• 2 tablespoons dried bread crumbs

• 2 tablespoons extra-virgin olive oil, 2 turns of the bowl
  
  Directions
  Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so they easily sit upright.
  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.
  
  -Reprinted from Foodnetwork.com

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