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Baked Stuffed Tomatoes

Charles.Durand's picture
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

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 400°F about 40 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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

Baked Stuffed Tomatoes Recipe