Best 3 Mexican Stuffed Tomatoes Recipes

Embark on a culinary journey to savor the vibrant flavors of Mexican Stuffed Tomatoes. This delectable dish tantalizes taste buds with a harmonious blend of savory ground beef, tangy tomato sauce, and a medley of Mexican spices. Juicy tomatoes are transformed into edible vessels, generously filled with a hearty mixture of succulent beef, zesty bell peppers, and tender zucchini, all enveloped in a rich and flavorful tomato sauce. The article presents a collection of meticulously curated recipes, each offering a unique twist on this classic dish. From the traditional version bursting with authentic Mexican flavors to variations featuring a variety of fillings, including vegetarian and vegan options, there's a recipe to suit every palate. Prepare to indulge in a symphony of flavors and textures that will leave you craving more.

Here are our top 3 tried and tested recipes!

MEXICAN STUFFED TOMATOES

Mexican Stuffed Tomatoes image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

5 yellow vine-ripe tomatoes
Salt and pepper
2 jarred pimentos, drained and chopped
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juiced
1/2 teaspoon dried oregano, crushed in palm of your hand
2 tablespoons, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped
2 tablespoons dried bread crumbs
2 tablespoons extra-virgin olive oil, 2 turns of the bowl

Steps:

Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato.
In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.

MEXICAN STUFFED TOMATOES

Mexican Stuffed Tomatoes image

This is a recipe from Rachsel Ray's 30 Minute Meals. This is wonderful served with Mean Fish Tacos #107477. A wonderful way to use garden fresh tomatoes.

Provided by Chef Jho

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

5 red ripe tomatoes
salt and pepper
1 (2 ounce) jar diced pimentos
1/4 red onion, chopped
1/2 small zucchini, 1/4-inch dice
1 jalapeno pepper, seeded and finely chopped
1/2 lemon, juice of
1/2 teaspoon dried oregano
2 tablespoons fresh cilantro, chopped
2 tablespoons dried breadcrumbs
2 tablespoons extra virgin olive oil

Steps:

Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon. Season tomatoes with salt and pepper. Seed and chop remaining tomato.
In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil in a slow stream. Toss mixture to combine and season to taste with salt and pepper. Fill the empty tomatoes and serve.

MEXICAN STUFFED TOMATOES

Mexican Stuffed Tomatoes image

A tangy appetizer for your Mexican cuisine night - tomatoes stuffed with a mixture of brown rice, Cheddar cheese, sour cream and salsa - ready in just 20 minutes!

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 medium tomatoes
2 cups cold cooked brown rice
1/2 cup shredded Cheddar cheese (2 ounces)
1/4 cup sour cream
1/4 cup salsa
2 teaspoons lime or lemon juice
1/2 teaspoon salt
2 medium green onions, sliced (1/4 cup)
Shredded iceberg lettuce

Steps:

Cut 1/2-inch slice from top of each tomato. Scoop out tomato pulp and seeds. Discard seeds, and chop pulp.
Mix tomato pulp and remaining ingredients except lettuce. Spoon mixture into tomato shells. Serve on lettuce.

Nutrition Facts : Calories 220, Carbohydrate 31 g, Cholesterol 25 mg, Fiber 4 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg

Tips:

Choose ripe, firm tomatoes. This will help them hold their shape during cooking.
Use a variety of fillings. This will add flavor and interest to your dish. Some popular fillings include ground beef, chicken, rice, beans, and vegetables.
Season the filling well. This will help to enhance the flavor of the dish.
Be careful not to overcook the tomatoes. They should be cooked until they are tender but still hold their shape.
Serve the tomatoes immediately. This will ensure that they are at their best flavor.
Garnish the tomatoes with fresh herbs or cheese. This will add a touch of elegance to your dish.

Conclusion:

Mexican Stuffed Tomatoes are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover rice and beans, and they can be made ahead of time, making them a great option for busy weeknights. With so many different variations, there is sure to be a recipe that everyone will enjoy. So next time you are looking for a new and exciting dish to try, give Mexican Stuffed Tomatoes a try.

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