Mexican Stuffed Tomato Recipe – Health Stand Nutrition

Recipe by Rachael Ray and the Food Network: Mexican Stuffed Tomatoes

These stuffed tomatoes are a perfect side to any dish, but it pairs nicely with taco-seasoned chicken and a salad with lime vinaigrette. 

Makes 4 servings 

What You Need 

Mexican Stuffed Tomatoes Recipe Ingredients: 

• 5 vine ripe tomatoes 
• Salt and pepper 
• 2 jarred pimentos, drained and chopped 
• ¼ red onion, chopped 
• ½ small zucchini, diced 
• 1 jalapeno pepper, seeded and finely chopped 
• ½ lemon, juiced 
• ½ tsp dried oregano 
• 2 tbsp fresh herbs – cilantro or parsley, chopped 
• 2 tbsp dried bread crumbs 
• 2 tbsp olive oil 

How to Make the Mexican Stuffed Tomato Recipe:

1. Cut the tops off 4 tomatoes and trim a thin slice off the bottom so that they sit upright easily. Hollow out the tomatoes with a spoon. Season with salt and pepper.
2. Remove stem of remaining tomato, seed and chop.
3. In bowl combine chopped tomato, pimentos, onion, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. 
4. Sprinkle bread crumbs over the vegetables in the bowl. Add olive oil, toss to combine.
5. Fill the empty tomatoes with stuffing and serve. Can also bake tomatoes to warm them and then serve.

We hope you enjoyed this delicious Mexican Stuffed Tomato recipe! If you gave it a try, make sure to post a photo of your meal and tag us on Facebook and Instagram @healthstandnutrition!

Nutrients per serving:

139 Calories  
17 g Carbohydrates  
3.4 g Protein  
7.8 g Fat  
4.5 g Fibre