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Piperade Stuffed Tomatoes

Salad.Dominion's picture
Ingredients
  Tomatoes 4 Large
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Bacon slices 2 , chopped
  Shallot 1 , finely chopped
  Bell pepper 1 Small, diced (Red / Green Variety)
  Green bell pepper/Red bell pepper 1 Small, diced
  Eggs 4 , slightly beaten
  Salt To Taste
  Freshly ground black pepper To Taste
  Lettuce head 1 Small (For Serving)
  Head of lettuce 1 Small (To Serve:)
Directions

MAKING
1. To prepare the tomatoes, slicing the tops off tomatoes reserve them for lids.
2. Using a grapefruit knife or spoon, out centers of tomatoes, chop centers and set aside.
3. On a plate place the tomato cases, cut-side down, to drain.
4. In a medium saucepan melt 2 tablespoons butter or margarine and saute bacon, shallot and bell pepper for 5 minutes.
5. Add chopped tomatoes and simmer for 10 minutes such that reduced to a thick puree, stirring occasionally.
6. In another saucepan, over medium heat melt remaining butter or margarine, pour in eggs and cook gently, stirring with a wooden spoon, such that eggs are scrambled.
7. Into scrambled eggs stir tomato mixture, season with salt and pepper and cool to room temperature.
8. Filling tomato cases with cool mixture replace lids.

SERVING
9. To serve separate lettuce into leaves , arrange them on a serving plate and place stuffed tomatoes on lettuce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Dish: 
Stuffing
Ingredient: 
Tomato
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
2

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