Easy Vegetarian Stuffed Tomatoes Recipe
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The Spruce Eats / Diana Chistruga
Nutrition Facts (per serving) | |
---|---|
167 | Calories |
6g | Fat |
22g | Carbs |
6g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 167 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 2g | 9% |
Cholesterol 5mg | 2% |
Sodium 301mg | 13% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 3g | 11% |
Protein 6g | |
Calcium 114mg | 9% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Quick and easy vegetarian stuffed tomatoes. What makes these stuffed tomatoes so quick and easy to prepare? The secret is that they aren't actually stuffed! These tomatoes have a filling piled on top rather than stuffed inside, making them the quickest and easiest stuffed tomato recipe you'll ever find. Perfect for dinner, as a vegetarian side dish or a simple vegetarian appetizer.
Ingredients
- 4 medium-large tomatoes
- Kosher salt, to taste
- freshly ground pepper, to taste
- 2 tablespoon butter, melted
- 3/4 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil or Italian seasoning
- Optional: 1/2 teaspoon onion powder
Steps to Make It
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Gather the ingredients.
The Spruce Eats / Diana Chistruga
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Pre-heat oven to 350 F. Slice tomatoes in half or slice off the top third of a large tomato and place cut-side up on a lightly greased baking sheet or muffin tin. Season with salt and pepper.
The Spruce Eats / Diana Chistruga
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In a medium bowl, combine the melted margarine, bread crumbs, Parmesan cheese, and basil or Italian seasoning. Place a generous spoonful of the breadcrumb mixture securely on top of each tomato.
The Spruce Eats / Diana Chistruga
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Bake tomatoes for 15 to 20 minutes, or until the bread crumbs on top are lightly golden brown.
The Spruce Eats / Diana Chistruga
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