Stuffed Tomatoes
Stuffed tomatoes make a delicious side dish to the Baked Chicken with Vegetables, both dishes bake at 400 °F, add the stuffed tomatoes to the oven for the l...
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/2 stuffed tomato, 1/6 of recipe
114
Calories
3g
Protein
18g
Carbs
3g
Fat
2g
Fiber
4g
Sugar
140mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
onion
1 small
tomatoes
3 large
unseasoned bread crumbs
1 cup
dried parsley
2 teaspoons
dried basil
2 teaspoons
black pepper
1/2 teaspoon
garlic powder
1/4 teaspoon
vegetable oil
1 tablespoon · or cooking oil of choice
water, or more as needed
1/4 cup
Instructions
- 1
Wash hands with soap and water.
- 2
Preheat the oven to 400 degrees F.
- 3
Peel the onion. Chop it into small pieces.
- 4
Cut each tomato in half. Remove the part with the stem.
- 5
Gently squeeze each tomato half over the sink to remove the seeds.
- 6
Put the breadcrumbs into medium bowl. Add the spices and oil.
- 7
Mix well, slowly adding water to moisten the crumbs.
- 8
Use a spoon to press the crumb mixture into the tomato halves.
- 9
Lightly oil a baking pan. Place the tomatoes on the pan, with the cut side up.
- 10
Bake for 15 to 20 minutes, until the crumbs are browned and the tomatoes are soft.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network
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