Basil & Pepper Stuffed Tomatoes

Hollowed summer tomatoes become little vessels for a bright filling of sweet peppers, corn, and fragrant basil. Baked until tender with a golden panko-Parmesan crust, they make a cheerful vegetarian dinner.

Serves 4 · 20 min prep · 28 min cook

Estimate for one serving

• 340 cal
• 15g protein
• 28g carbs
• 20g fat
• 5g fiber

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Ingredients

• 4 large ripe beefsteak tomatoes
• 2 bell peppers (red and yellow), finely diced
• 1 1/2 cups fresh corn kernels
• 1 cup packed fresh basil, chopped
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 3/4 cup panko breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 1 cup mozzarella, shredded
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Preheat the oven to 375°F and lightly oil a 9-by-13-inch baking dish. Slice each tomato in half horizontally and carefully scoop out the seeds and pulp with a spoon, leaving sturdy shells; reserve half a cup of the chopped pulp.
2. 2Place the hollowed tomato halves cut-side up in the prepared dish and sprinkle the interiors lightly with salt. Let them sit while you prepare the filling so excess moisture draws out.
3. 3Heat olive oil in a large skillet over medium heat. Add the diced bell peppers and cook until they soften and turn glossy.
4. 4Stir in the fresh corn kernels, minced garlic, and reserved tomato pulp. Sauté until the mixture is fragrant and most liquid has evaporated, then season with salt, black pepper, and red pepper flakes.
5. 5Remove the skillet from heat and fold in the chopped basil, most of the panko, the Parmesan, and half of the mozzarella until everything is evenly combined and slightly sticky.
6. 6Blot the inside of each tomato shell with a paper towel. Mound the pepper-corn-basil filling generously into each half, packing it lightly so it mounds above the rim.
7. 7Top each stuffed tomato with the remaining mozzarella and a sprinkle of the leftover panko for crunch. Drizzle lightly with a bit more olive oil.
8. 8Bake until the tomatoes are tender and collapsing slightly at the edges, the cheese is melted and bubbling, and the tops are golden brown. Let rest a few minutes before serving so the filling sets.