4 ea Fresh tomatoes 1 ea Ripe avocado 2 dr Lemon juice 1 pn Chili powder 1 sm Handful of alfalfa sprouts 2 tb Chopped celery or green bell -- pepper 1 ts Chopped parsley 1 pn Coriander Salt Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal.
How To make Avocado Stuffed Tomatoes's Videos
French Stuffed Tomatoes – Bruno Albouze
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Fried Avocados and Stuffed Tomatoes Part 1
Appetizers can be an important part of the meal. sometimes they're the favorite part of the meal. Our gluten-free guru, Kristi Slaughter is here today to show us some special appetizer that we can make at home. This morning we are doing a deep fried avocado and stuffed tomatoes.
Caprese Stuffed Avocado
Basil Pesto Caprese Stuffed Avocado Drizzled With Balsamic Glaze Makes An Incredible Light Lunch Or Snack! RECIPE HERE :
This healthy stuffed tomato recipe is easy to make. Cherry tomatoes stuffed with quinoa and tuna salad are really delicious!
Music by Kevin MacLeod
Easy Stuffed Tomatoes with Ricotta Cheese and Mushrooms // Side Dish ❤️
you're looking for a perfect side dish, and you want something different then this recipe is for you. I love this time of year, so many beautiful vegetables growing in the garden and these tomatoes are big and juicy and perfect for stuffing. I love the combination flavor of the mushrooms with Ricotta Cheese and I always use my homemade seasoning salt and other good stuff to give these stuffed tomatoes the best flavor. You can stuff these tomatoes with your own favorite filling, but I think you're gonna love this recipe because the crispy topping will not only look pretty, but you will love the flavor. I hope you give this recipe a try.❤️
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2-30 MINUTES...(DRAIN, SEASON AND CARVE WELL) IF USING SMALLER TOMATOES, BAKE LESS TIME. INGREDIENTS ______________________ 4 LARGE TOMATOES (same size if possible) 1 1/4 C. CHOPPED GREEN ONIONS (green also) 1 1/4 C. SLICED MUSHROOMS (I used baby bella) 1 1/2 Tbsp Olive Oil 1 LARGE GARLIC CLOVE (finely minced) 1 C. TOMATO FLESH 1/4 C. SMALL DICE YELLOW BELL PEPPER 1/4 C. FINELY CHOPPED PARSLEY (italian) 1/2 tsp OREGANO (regular) 3/4 C. RICOTTA CHEESE 2 tsp SEASONING SALT PEPPER AS NEEDED 1/2 C.PANKO BREAD CRUMBS
TOPPING _______________________ 1/4 C. PANKO BREAD CRUMBS FINELY CHOPPED PARSLEY (as needed for color) 1 Tbsp MELTED BUTTER
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DISCLAIMER DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.