Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes
Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes might be just the side dish you are searching for. This gluten free and primal recipe serves 4. One portion of this dish contains around 11g of protein, 18g of fat, and a total of 260 calories. From preparation to the plate, this recipe takes roughly 27 minutes. A mixture of beefsteak tomatoes, parmigiano-reggiano, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
Preheat oven 450 degrees F.
Equipment you will use
OvenOven
2
For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don't have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don't worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.
Ingredients you will need
Salt And PepperSalt And Pepper
TomatoTomato
MelonMelon
SeedsSeeds
3
In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you're happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon.
Ingredients you will need
Salt And PepperSalt And Pepper
Ricotta CheeseRicotta Cheese
Lemon ZestLemon Zest
Parmigiano ReggianoParmigiano Reggiano
Green OnionsGreen Onions
SeasoningSeasoning
CilantroCilantro
Egg YolkEgg Yolk
ParsleyParsley
GarlicGarlic
TomatoTomato
Equipment you will use
Mixing BowlMixing Bowl
SpatulaSpatula
4
Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
StuffingStuffing
TomatoTomato
Equipment you will use
Baking PanBaking Pan
OvenOven
DifficultyMedium
Ready In27 m.
Servings4
Health Score28
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