Baked Parmesan-Stuffed Tomatoes Recipe

About this recipe

A delightful dinner option featuring juicy tomatoes baked with a savory Parmesan and breadcrumb topping, perfect for an eggetarian diet.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Pepper Black Ground BWFO
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Tata Salt
• 150G Saitaku Panko Breadcrumbs

Instructions

1. 1. Preheat your oven to 475°F (245°C).
2. 2. Lightly grease a shallow nonstick baking tray with olive oil.
3. 3. Slice 2 red bell peppers in half and place them cut side up on the prepared tray.
4. 4. In a small bowl, mix 4 tablespoons of panko breadcrumbs, 4 tablespoons of grated Parmesan cheese, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
5. 5. Spoon the breadcrumb mixture evenly over the bell pepper halves, pressing gently to adhere.
6. 6. Bake the bell peppers in the preheated oven for 5 to 6 minutes, or until the topping is golden brown.
7. 7. Remove from the oven and let cool slightly before serving. Enjoy as a light dinner or pair with a side salad.