Baked stuffed tomatoes
- 6 slices bacon
- 6 medium tomatoes
- 85g (3 oz) chopped green pepper
- 4 tablespoons freshly grated Parmesan
- 20g croutons or breadcrumbs
- salt and freshly ground black pepper to taste
- 6 sprigs parsley
Prep:20min › Cook:25min › Ready in:45min
- Preheat oven to 180 C / Gas mark 4. Grease an 18x28cm (7x11 in) baking dish.
- Place bacon in a large, deep frying pan. Cook over medium high heat until crispy. Drain on kitchen paper, dice and set aside.
- While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 2cm deep wall. Finely chop pulp and place one third of it in a medium bowl. Discard remaining pulp, or reserve for another use.
- Stir bacon, green pepper, Parmesan cheese, croutons, salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
- Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
This is such a versatile dish - serve for brunch with scrambled eggs, for lunch with a crisp green salad, or as a starter.
Used different ingredients. Absolutely delicious! Once the tomato was stuffed, I topped with some breadcrumbs, parm cheese and a little olive oil. Thanks Anita! - 15 Sep 2008
Altered ingredient amounts. One of the most succesful recipes I have tried off of allrecipes; my brother and I really enjoyed this. After reading the comments from a few reviewers, I upped the ingredients to avoid running out of stuffing, of course I ended up with too much, but the mixture is so flavourful that it can be combined with lettuce for a great salad or mixed in with other vegetables. - 15 Sep 2008
Used different ingredients. These were better than I expected - I was trying to use up some leftover garden tomatoes. I used six small to medium tomatoes and only had enough stuffing for five - so I would be more generous when making the filling. I used pecorino romano cheese and some fresh snipped basil too. - 15 Sep 2008