Stuffed Tomatoes
Stuffed tomatoes make a delicious side dish to the Baked Chicken with Vegetables , both dishes bake at 400 °F, add the stuffed tomatoes to the oven for the last 20 minutes of bake time.
- Yield
- 6 servings
- Serving size
- 1/2 stuffed tomato, 1/6 of recipe
- Rating
- 3.29 of 5 (17 ratings)
Food groups
- Grains: 1 ounces
- Vegetables: 1/4 cups
Ingredients
- 1 small onion
- 3 large tomatoes
- 1 cup unseasoned bread crumbs
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1/4 cup water, or more as needed
Directions
- Wash hands with soap and water.
- Preheat the oven to 400 degrees F. Peel the onion.
- Chop it into small pieces.
- Cut each tomato in half.
- Remove the part with the stem.
- Gently squeeze each tomato half over the sink to remove the seeds.
- Put the breadcrumbs into medium bowl.
- Add the spices and oil.
- Mix well, slowly adding water to moisten the crumbs.
- Use a spoon to press the crumb mixture into the tomato halves.
- Lightly oil a baking pan.
- Place the tomatoes on the pan, with the cut side up.
- Bake for 15 to 20 minutes, until the crumbs are browned and the tomatoes are soft.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 114.03 |
| Total Fat | 3.41 g |
| Saturated Fat | 0.57 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 17.92 g |
| Dietary Fiber | 1.88 g |
| Total Sugars | 3.51 g |
| Added Sugars included | 1 g |
| Protein | 3.37 g |
| Calcium | 58 mg |
| Potassium | 208 mg |
| Sodium | 140.24 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 20 mg |
| Phosphorus | 55 mg |
| Selenium | 5 mg |
| Zinc | 0 mg |
| Vitamin A | 13 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 14 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 16 mcg |
| Folate | 42 mcg |
| Thiamin | 0.2 mg |
| Riboflavin | 0.1 mg |
| Niacin | 2 mg |
| Choline | 8 mg |
Notes
If you don’t have a box of breadcrumbs, make your own. Toast 4 slices of bread. Crush with a rolling pin or the side of a jar to make breadcrumbs. If you don’t have breadcrumbs or bread, crush 3 cups of a flaked cereal instead.
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Source
Recipe by: Pennsylvania Nutrition Education Network
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/stuffed-tomatoes. Federal works are public domain in the United States.
This edition: preserved and enhanced by MyPlate.food — cleaned and completed data, structured nutrition and food-group amounts, images remastered from the USDA originals, and translations into Spanish, French, Korean, and German. The original USDA recipe is public domain; this enhanced edition is free to cite and reuse with credit to MyPlate.food. Custom licensing: myplate.food/partners.