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Herb & Bean-Stuffed Tomatoes
Date added: December 11, 2007
- Servings: 4 change
- Calories per serving: 233
- Prep time: 25
- Cook time: 20
Ingredients
- 4 tomatoes, red and/or yellow
- 1 1/2 cup bread crumbs, soft (2 slices)
- 3/4 cup beans, white kidney (cannellini) rinsed and drained
- 1/4 cup pine nuts toasted
- 2 tbsp cheese, parmesan, fresh, shredded
- 1 tbsp herb, basil, fresh, leaves, chpd
- 1 tbsp oil, olive, extra virgin
- 2 garlic cloves minced
- 1/8 tsp salt, table
- 1/8 tsp spice, pepper, black, ground
- 2 tsp thyme, fresh
- 2 tsp butter melted
Recipe Method
1. Cut off 1/2 inch from the top of each tomato. Finely chop enough of the tomato tops to equal 1 cup; set aside. Remove and discard the seeds.
2. In a large bowl stir together the chopped tomato, 3/4 of the bread crumbs, the beans, pine nuts, Parmesan cheese, basil, oil, garlic, salt and pepper. Spoon the bean mixture into the tomatoes. Place the stuffed tomatoes in a 2-quart square baking dish.
3. In a small bowl stir together the remaining 3/4 cup bread crumbs and the thyme. Sprinkle over tomatoes. Drizzle with melted butter.
4. Bake, uncovered, in a 350 F. oven about 20 minutes or until crumbs are golden brown and tomatoes are heated through.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 233 | 12% |
| Fat 13g | 20% |
| Cholesterol 8mg | 3% |
| Sodium 319mg | 13% |
| Carbohydrates 23g | 12% |
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