Stuffed Tomatoes

I realize I’ve been “stuffing” a lot of things lately…wonder what a shrink would say about that (actually, I don’t). What can I say? It’s easy, fun, and keeps things juicy (and now I realize I’m not helping my own case).

Back to food. This recipe is fairly quick prep-wise. It’s healthy. It’s pretty cheap. It’s great for people with gluten allergies, or vegetarians. And it’s tasty as hell. I had originally intended just to have one as a side; instead, decided to have two and make it my entree.

STUFFED TOMATOES

INGREDIENTS:

  • Four globe tomatoes
  • Handful of spinach, chopped finely
  • 1/4 bell pepper, chopped finely
  • 2 eggs, beaten
  • 2 small white onions, chopped
  • Salt and pepper, to taste
  • Approx 3-4 ounces grana padano (or hard parmesan), grated.
  • Pam, or similar substance.

INSTRUCTIONS:

  1. Preheat oven to 350*F.
  2. Take a muffin pan and spray it with Pam, or similar substance.
  3. Wash the tomatoes. Cut the tops off, scoop out the insides, and place them in the muffin pan.
    IMGP3935
  4. Caramelize your onions.
  5. While the onions are cooking, mix the spinach, bell pepper, and cheese. Season well with salt and pepper.
    IMGP3936
  6. When the onions are done, add them to the stuffing along with the eggs.
    IMGP3937
  7. Fill the tomatoes to the brim. Top with extra cheese.
    IMGP3939
  8. Cook for 30-40 minutes, or until egg has set, cheese has melted, and tomatoes look yummy.
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One thought on “Stuffed Tomatoes

  1. LOVE roasted tomatoes! The flavors that are brought out from the oven are quite wonderful. Add in the stuffing and you get pure bliss. 🙂

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