Easy Stuffed Baked Tomatoes. Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake. Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp.
Crush your croutons in a bowl or zip top bag so they are small pieces, but do not crush them into fine bread crumbs.
Mix the pepper, thyme, croutons and parmesan cheese and add olive oil to moisten all of the ingredients.
Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells.
You can have Easy Stuffed Baked Tomatoes using 13 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Easy Stuffed Baked Tomatoes
- It's 350 of Degree Preheated Oven.
- Prepare 4 of Ripe Medium Size Tomatoes (5-7 ounces in size).
- It's of Reserved Liquid and Pulp from the Tomatoes.
- It's of (1/2 to 3/4 Cup) Italian Style Breadcrumbs.
- It's 1/2 Teaspoon of Table Salt.
- It's 1/4 Teaspoon of Fine Grind Black Pepper.
- You need 1/4 Teaspoon of Garlic Powder.
- Prepare 1/4 Teaspoon of Onion Powder.
- It's 1 Tablespoon of Granulated Sugar.
- It's 3 Tablespoons of Parmesan Cheese.
- You need 1 Cup of Freshly Grated Sharp Cheddar Cheese.
- It's 3 Tablespoons of Extra Virgin Olive Oil.
- Prepare 1 of \4 Cup Fresh Chopped Parsley.
Fill tomatoes with corn mixture and and place in baking dish. Lightly brush a baking pan with olive oil. Place the tomatoes on the baking pan, cut side up. In a medium bowl, combine bread crumbs, butter, basil, salt and pepper.
Easy Stuffed Baked Tomatoes instructions
- Core and slice off the tops of tomatoes..
- Using a small spoon, gentley remove seeds and pulp from tomatoes. Reserve all liquid and pulp in a mixing bowl. I use a serrated grape fruit spoon..
- Lightly salt the insides of the tomatoes and place upside down on a plate to finish draining. (15-20 minutes or so).
- While tomatoes are draing, mix all ingredients together at once in a mixing bowl. You may not need all the bread crumbs depending on how much liquid and pulp you have. Start with 1/2 cup bread crumbs and add more from there, until you have the consistancy that you like. Also if using dried parsley use much less, maybe 1 tablespoon. Use any kind of good melting cheese that you have on hand..
- Carefully stuff each tomato with the mixtue and bake at 350 degrees for 30 minutes or so. If you want your stuffing more brown on the top, place under the broiler for a minute or so..
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Next stir in cheese and tomato pulp. Fill each tomato shell and then wrap each tomato individually in foil. Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.