Artichoke And Chili Stuffed Tomatoes

1. 1

   Mix together defrosted and chopped artichokes, chilis, mayo, and shredded cheese. Add salt and pepper to taste.

2. 2

   Spoon mixture into tomato cavities.

3. 3

   Divide Parmesan to evenly top each tomato half.

4. 4

   Drizzle olive oil on baking sheet and place tomatoes evenly on sheet. Bake at 350 degrees for approximately 10 minutes, or until cheese is melted.

5. 5

   Top tomatoes with Panko bread crumbs. Broil on low for 5 minutes or until bread crumbs are lightly browned.

6. 6

   Serving size is 1 whole tomato per person.

* Per serving · 4 servings · Values may vary.

No additional tips available.