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Mexican Stuffed Tomatoes
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Serves 4 |
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.
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