|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 3g||11%|
|*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.
- 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
Gather the ingredients.
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.
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.
Bake tomatoes for 15 to 20 minutes, or until the bread crumbs on top are lightly golden brown.