Baked Stuffed Tomatoes

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Recipe adapted from Cooking Channel.

Ingredients

6 Tomatoes
1 cup parsley
3/4 cup gluten-free bread crumbs
1 cup Daiya Mozzarella Cutting Board Shreds
1/4 tsp black pepper
1 clove garlic, minced
1 tbsp olive oil

Instructions

Preheat the oven to 375 degrees F. Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.

Chop the reserved tomato pulp and put in a medium bowl. Add the parsley, bread crumbs, cheeze, garlic, and pepper and mix gently to combine.

Place the tomato halves in an oiled casserole dish, and fill with the bread crumb mixture. Top with Daiya Mozzarella Style Shreds, using as much or as little as you like. Bake until the tops are browned, about 20 minutes.

Allow to cool slightly and enjoy!

Tips for cooking with Daiya

30 min

Total Time

10 min

Prep Time

20 min

Cook Time

Servings