Spicy Stuffed Tomatoes

Spicy Stuffed Tomatoes
Staff Writer

Harvard Common Press

It takes a steady hand, a keen eye, and a sturdy yet small spoon to rise to the challenge of spicy stuffed tomatoes. A sharp garnishing tool doesn’t hurt a bit, and may be an even more important ally than the keen eye. Want to make a tomato feast? This recipe doubles well, as long as you have the energy for lots of stuffing.

 

Directions

Preheat the oven to 400 degrees. Lightly grease a baking dish with ½ teaspoon of the butter.

Slice the tops off of each tomato, and, using a small spoon or melon baller, a garnishing knife, or a tomato shark, scoop out and discard the seeds and pulp. Be careful not to break the skin.

Melt the remaining butter in a large skillet over medium heat. Once it bubbles, add the shallots and garlic. Stirring regularly, sauté until softened, 2-3 minutes.

Remove the skillet from the heat and add the breadcrumbs, parsley, red and black peppers, and salt. Stir to mix. Add the cheese and mix again. Taste, and adjust the salt and peppers if desired. Spoon the mixture equally into the tomatoes. Place the stuffed tomatoes in the baking dish.

Bake for 10-15 minutes, until the tops are just slightly brown. Serve warm or at room temperature.

Nutrition

Calories per serving:

82 kcal

Daily value:

4%

Servings:

10
  • Carbohydrate, by difference 12 g
  • Protein 3 g
  • Total lipid (fat) 3 g
  • Vitamin A, IU 239 IU
  • Vitamin A, RAE 12 µg
  • Vitamin C, total ascorbic acid 4 mg
  • Vitamin K (phylloquinone) 27 µg
  • Apigenin 3 mg
  • Ash 1 g
  • Betaine 2 mg
  • Calcium, Ca 34 mg
  • Carotene, beta 132 µg
  • Cholesterol 1 mg
  • Choline, total 9 mg
  • Cryptoxanthin, beta 16 µg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 42 µg
  • Folate, food 11 µg
  • Folate, total 30 µg
  • Folic acid 18 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 120 µg
  • Magnesium, Mg 15 mg
  • Niacin 1 mg
  • Phosphorus, P 73 mg
  • Potassium, K 139 mg
  • Retinol 1 µg
  • Selenium, Se 5 µg
  • Sodium, Na 123 mg
  • Starch 2 g
  • Sugars, total 3 g
  • Water 12 g
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