Italian-Style Stuffed Tomatoes With White Beans

1. 1

   Cut off top 1/4 of tomatoes; with a spoon, scoop out most of pulp and seeds; discard.

2. 2

   Brush outsides of tomato shells with 1 tablespoon of the oil.

3. 3

   Place tomatoes in a microwavable dish.

4. 4

   In a medium-size skillet over medium-high heat, heat 1 tablespoon oil.

5. 5

   Add onion; cook and stir until it starts to brown, about 4 minutes.

6. 6

   Add garlic and red pepper; cook and stir 30 seconds longer.

7. 7

   Stir in beans; bring to a boil; stir in 3 tablespoons of the cheese.

8. 8

   Fill each tomato shell with the bean mixture, dividing evenly.

9. 9

   In a cup, combine bread crumbs and remaining 1 tablespoon oil.

10. 10

    Sprinkle tomatoes with crumbs.

11. 11

    Lightly cover and microwave on high until tomatoes are tender, but retain their shape, about 4 minutes.

12. 12

    Sprinkle with remaining 1 tablespoon cheese.

13. 13

    Serve alone as appetizers or on the side with grilled steak, chicken, or fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.