Baked Stuffed Tomatoes
Baked Stuffed Tomatoes showcase juicy, ripe tomatoes filled with a savory mix of crisp bacon, sweet green bell pepper, nutty Parmesan, and crunchy croutons. The contrast of tender tomato and toasty filling makes each bite satisfying and aromatic, perfect as a summer side or light dinner when garden produce is at its peak.
- Prep20 mins
- Cook20 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
- 2
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside. While the bacon cooks, wash the tomatoes and slice off the stem ends. Carefully scoop out the pulp, leaving a 1/2 inch wall. Finely chop the pulp and put 1/3 cup of it into a medium bowl. You may discard the remaining pulp.
- 3
Stir the crumbled bacon, green pepper, cheese, croutons, and salt and pepper into the tomato pulp. Spoon an equal amount of the mixture into each hollowed tomato. Place the stuffed tomatoes in the prepared baking dish.
- 4
Bake in the preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
- Calories 140.75 kcal Moderate
- Protein 8.29 g Moderate
- Carbs 14.63 g Moderate
- Total Fat 6.54 g Moderate
- Saturated Fat 1.83 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 9.37 mg Low Source
- Sodium 277.69 mg Moderate
- Fiber 2.1 g Low Source
- Sugar 2.76 g Moderate
- Added Sugar 0.15 g Low Source
- Calcium 58.24 mg Low Source
- Iron 1.26 mg Low Source
- Potassium 294.51 mg Low Source
- Vitamin A 94.78 mcg_rae Moderate
- Vitamin C 5.83 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅