Name: Spicy Stuffed Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 0.333 cup(s), chopped uncooked onion(s) yellow variety (finely chopped); 2 Tbsp jalapeño pepper(s) finely chopped; 1 tsp extra virgin olive oil; 0.5 cup(s) dried plain breadcrumbs; 6 medium plum tomato(es) cut in half; 6 stick(s) WW Light part-skim mozzarella jalapeño string cheese shredded or chopped finely; 2 Tbsp grated Parmesan cheese; 0.5 tsp table salt; 0.25 tsp black pepper

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Ingredients

uncooked onion(s)

⅓ cup(s), chopped, yellow variety (finely chopped)

jalapeño pepper(s)

2 Tbsp, finely chopped

extra virgin olive oil

1 tsp

dried plain breadcrumbs

½ cup(s)

plum tomato(es)

6 medium, cut in half

WW Light part-skim mozzarella jalapeño string cheese

6 stick(s), shredded or chopped finely

grated Parmesan cheese

2 Tbsp

table salt

½ tsp

black pepper

¼ tsp

Instructions

Preheat oven to 375°F.
In a medium sauté pan, heat oil; add onion and jalapeño, and sauté until onions are translucent and lightly golden. Remove and cool down slightly.
With a melon baller, scoop out the seeds from the middle of the tomatoes halves; set aside.
In a medium bowl, gently combine cheese, onions, jalapeño peppers, salt, pepper, and breadcrumbs, saving some grated cheese for topping later.
On a sheet pan lined with parchment pepper, place tomato halves and fill each with the filling mixture. Sprinkle the tops of your filled tomatoes with a light layer of the remaining grated cheese.
Bake about 12–15 minutes or until the tops are nicely browned.
Serving size: 2 halves

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