Baked Stuffed Tomatoes
|Ripe firm tomatoes||6 Medium|
|Bacon||3 Ounce, cut in small pieces (5 Slices)|
|Olive oil||6 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Fresh mushrooms||1⁄4 Pound, chopped|
|Snipped chives||1 Tablespoon|
|Snipped parsley||1 Tablespoon|
|Egg||1 , beaten|
Cut away stem ends of tomatoes.
Scoop out 3/4 of each tomato, leaving about a 3/4 inch wall (if using a paring knife to cut away interior, be careful not to pierce skin).
Partially fry the bacon in a large skillet.
Add 4 tablespoons of the olive oil; heat and mix in onion, mushrooms, chives, and parsley.
Saute for 10 minutes, stirring the mixture occasionally.
Remove skillet from heat.
Quickly mix in the beaten egg, salt, and pepper.
Immediately fill tomatoes and put in oiled baking dish.
Top with bread crumbs and drizzle with remaining oil.
Bake at 400Â°F about 40 minutes.
Serving size: Complete recipe
Calories 1203 Calories from Fat 949
% Daily Value*
Total Fat 108 g165.7%
Saturated Fat 18.1 g90.4%
Trans Fat 0 g
Cholesterol 234 mg78%
Sodium 1522.5 mg63.4%
Total Carbohydrates 46 g15.3%
Dietary Fiber 12.9 g51.7%
Sugars 27.2 g
Protein 25 g49.1%
Vitamin A 166.2% Vitamin C 222.8%
Calcium 16.7% Iron 30%
*Based on a 2000 Calorie diet