Stuffed Peppers, Onions and Tomatoes



4 servings



2 md. red onions, peeled with root and stem attached, halved lengthwise
2 lg. red bell peppers, halved, seeded
2 lg. tomatoes, halved across equator, seeds and juice scooped and saved
1 cup fresh bread crumbs, lightly toasted
1/2 cup freshly grated Parmesan cheese
1/2 cup finely chopped fresh parsley
2 tbsp. extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste


Bring two quarts water to boil. Preheat oven to 450°F. Drop 4 onion halves in boiling water and blanche 2 minutes until pliable and remove. When cool enough to touch, remove inner half of onion using a paring knife, leaving behind the outer three or four layers intact, shaped like a cup. Chop the onion insides and mix in large mixing bowl with tomato seeds and juices, bread crumbs, grated cheese, parsley and olive oil. Season with salt and pepper. In a shallow, oven-proof serving casserole just large enough to hold all vegetables, place peppers, onion cups and tomatoes all cut-side up. Stuff vegetables with bread crumb mixture just to top and drizzle a thin stream of olive oil over each. Bake uncovered about 30 minutes or until bread crumbs on top of each are dark brown and crispy. Serve immediately or at room temperature.

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