Best 3 Mexican Stuffed Tomatoes Recipes

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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.

Let's cook with our 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

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

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

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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