From the Oven

Stuffed Tomatoes

Prep Time: 15 min  |  Cook Time: 25 min  |  Servings: 4  |  Calories: 319
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Prep Time
15 min
Cook Time
25 min

  • 4 large ripe tomatoes (about 3 lbs.)
  • 1 yellow bell pepper, finely chopped
  • 1/4 cup mayonnaise
  • 1/4 teaspoon chipotle hot pepper sauce
  • 1/2 cup panko breadcrumbs
  • 1 cup (4 oz.) Sargento® Shredded 4 Cheese Mexican - Traditional Cut, divided
  1. Cut 1/2 inch slice from tomato tops (stem end). Chop tops; transfer to medium bowl. Discard seeds from tomato bottoms; scoop out pulp onto a chopping board, leaving a shell. Place shells cut sides down on a paper towel to drain. Chop pulp; add to bowl.
  2. Add bell pepper, mayonnaise and hot sauce to bowl with chopped tomatoes; toss well. Add breadcrumbs and 3/4 cup cheese; toss again. Spoon into tomato shells; top with remaining cheese.
  3. Bake in preheated 350°F oven 20 to 25 minutes or until heated through.

Serving Size 4

Calories 319

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 11.90g 18%
Sat. Fat 6.00g 28%
Mono Unsat. Fat 2.60g
Poly Unsat. Fat 0.50g
Cholesterol 26mg 9%
Sodium 483mg 20%
Total Carbohydrate 45g 15%
Dietary Fiber 4g 16%
Sugars 0g
Protein 12g
Vitamin A 6RE
Vitamin C 57mg 95%
Calcium 227mg 22%
Iron 2mg 11%