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Vegetable-Stuffed Tomatoes

 Vegetable-Stuffed Tomatoes
“I scaled down a family recipe that my husband's grandmother used to make,” says Ruth Roan of Dallas, Pennsylvania. “I recently served this to a friend, and she loved it.”
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 2 large tomatoes
  • 1/3 cup seeded chopped cucumber
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped celery
  • DRESSING:
  • 2 tablespoons mayonnaise
  • 1 teaspoon 2% milk
  • 1 teaspoon white vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Dijon mustard
  • Dash salt

Directions

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving
  • a 1/4-in. shell; discard seeds and chop pulp. Invert shells onto
  • paper towels to drain.
  • In a small bowl, combine the chopped tomatoes, cucumber, green pepper
  • and celery. In another small bowl, combine the dressing ingredients;
  • pour over vegetables and toss to coat. Spoon into tomato shells.
  • Yield: 2 servings.
Nutritional Facts: 1 stuffed tomato (prepared with reduced-fat mayonnaise) equals 94 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 224 mg sodium,

2 of 2

Vegetable-Stuffed Tomatoes (continued)

Nutritional Facts: 11 g carbohydrate, 3 g fiber, 2 g protein.