Italian-Style Stuffed Tomatoes with White Beans |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 large fully ripened tomatoes |
3 tablespoons olive oil, divided |
1/2 cup finely chopped onion |
2 teaspoons minced garlic |
1/8 teaspoon ground red pepper |
1 (19 ounce) can white beans, drained and rinsed |
4 tablespoons grated parmesan cheese |
2 tablespoons italian style breadcrumbs |
Directions:
1. Cut off top 1/4 of tomatoes; with a spoon, scoop out most of pulp and seeds; discard.
2. Brush outsides of tomato shells with 1 tablespoon of the oil.
3. Place tomatoes in a microwavable dish.
4. In a medium-size skillet over medium-high heat, heat 1 tablespoon oil.
5. Add onion; cook and stir until it starts to brown, about 4 minutes.
6. Add garlic and red pepper; cook and stir 30 seconds longer.
7. Stir in beans; bring to a boil; stir in 3 tablespoons of the cheese.
8. Fill each tomato shell with the bean mixture, dividing evenly.
9. In a cup, combine bread crumbs and remaining 1 tablespoon oil.
10. Sprinkle tomatoes with crumbs.
11. Lightly cover and microwave on high until tomatoes are tender, but retain their shape, about 4 minutes.
12. Sprinkle with remaining 1 tablespoon cheese.
13. Serve alone as appetizers or on the side with grilled steak, chicken, or fish.
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