Basil & Pepper Stuffed Tomatoes

Stuffed tomatoes are a classic summer move across Mediterranean tables, turning ripe fruit into edible bowls. Here, sweet corn, diced pepper, and fresh basil bake under a light Parmesan-panko crust for an easy weeknight dinner.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 265 cal
• 9g protein
• 27g carbs
• 14g fat
• 4g fiber

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Ingredients

• 4 large ripe tomatoes
• 1 large bell pepper (red or yellow), finely diced
• 1 cup fresh corn kernels
• 1/2 cup fresh basil leaves, chopped
• 2 garlic cloves, minced
• 3/4 cup panko breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 3 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

1. 1Preheat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish or rimmed sheet pan so the tomatoes sit comfortably without crowding.
2. 2Slice each tomato in half horizontally. Use a small spoon to gently scoop out the seeds and some of the pulp, leaving sturdy shells about 1/2-inch thick. Reserve chopped pulp and discard excess seeds and liquid.
3. 3Arrange the hollowed tomato halves cut-side up in the prepared dish. Sprinkle the insides lightly with the salt and black pepper.
4. 4In a large skillet over medium heat, warm olive oil. Add the diced bell pepper and cook until just softened and bright, about 3 to 4 minutes.
5. 5Stir in the fresh corn kernels and minced garlic; cook another 2 minutes until the corn is tender and fragrant. Remove from heat.
6. 6Transfer the pepper-corn mixture to a bowl. Stir in the reserved tomato pulp, chopped basil, panko, most of the Parmesan, oregano, remaining salt and pepper, and another tablespoon of olive oil until everything is evenly moistened and holds together loosely.
7. 7Mound the filling generously into each tomato half, pressing lightly so it stays put but still looks rustic on top. Drizzle the remaining olive oil over the stuffed tops and sprinkle with the last of the Parmesan.
8. 8Bake on the center rack for 18 to 22 minutes, until the tomato shells are soft and collapsing slightly at the edges and the topping is golden and crisp.
9. 9Let the stuffed tomatoes rest in the pan for 3 to 4 minutes so the juices settle. Serve two halves per person while still warm, spooning any pan juices over the top.