Vegetable Stuffed Tomatoes

Ingredients (serves 4):

4 firm, medium tomatoes
3 Tbsp. olive oil
1 garlic clove, minced
1/4 small onion, diced
1/4 cup fresh or frozen corn
1/4 green bell pepper, diced
1/2 tsp. dried oregano
1/8 tsp. salt
2 Tbsp. bread crumbs
4 Tbsp. grated Parmesan cheese
1/2 cup vegetable broth

Topping:

4 fresh basil leaves
Shaved Parmesan cheese

*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-BDC10). Adjustments may be necessary when using other models.

1

Cut a thin slice off the top of each tomato. Leaving a half inch shell, scoop out contents. Mince tops and contents. Strain and reserve extra liquid from the tomatoes.

2

Turn the Gourmet Sizzler® Electric Griddle temperature control dial to 400ºF and preheat for about 5 minutes. When preheating completes, add 2 Tbsp. olive oil. Sauté garlic, onion, corn, green bell pepper, minced tomatoes from step 1, oregano and salt for 2-5 minutes or until tender.

3

Remove vegetable mix from heat and cool slightly and wash the griddle. Mix bread crumbs and grated Parmesan cheese. Spoon in the bread crumbs and vegetable mixture into each hollowed out tomato.

4

Turn the Gourmet Sizzler® Electric Griddle temperature control dial to 350ºF and preheat for about 5 minutes. When preheating completes, add 1 Tbsp. olive oil, place stuffed tomatoes, pour vegetable broth and reserved tomato liquid from step 1 around the stuffed tomatoes and cover. Turn the temperature control dial to 300ºF and cook for 6-8 minutes or until heated through.

5

Place tomatoes onto serving plates and top with basil and shaved Parmesan cheese.