Cookbook:Bacon and Egg Stuffed Tomatoes
| Bacon and Egg Stuffed Tomatoes | |
|---|---|
| Category | Vegetable recipes |
| Servings | 6 |
| Time | ½ hour |
| Difficulty | |
Nutrition Facts | ||
|---|---|---|
| 6 servings per recipe | ||
| Serving size | ⅙ recipe (260 g) | |
| Amount per serving Calories |
239 | |
| % Daily Value* | ||
| Total Fat 18g | 23% | |
| Saturated Fat 4.3g | 22% | |
| Trans Fat 0.2g | ||
| Cholesterol 200mg | 67% | |
| Sodium 724mg | 31% | |
| Total Carbohydrates 8.2g | 3% | |
| Dietary Fiber 2.4g | 9% | |
| Total Sugars 5.6g | ||
| Includes 0.2g Added Sugars | 0% | |
| Protein 11g | 22% | |
| Vitamin D 1.1mcg | 6% | |
| Calcium 51mg | 4% | |
| Iron 1.3mg | 7% | |
| Potassium 576mg | 12% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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Ingredients
- 6 large tomatoes, washed
- Salt and pepper to taste
- 6 slices bacon, cooked and crumbled; or 4 tablespoons bacon bits
- ¾ cups diced celery
- 6 hard boiled eggs
- ⅓ cup mayonnaise
- 2 teaspoon chopped fresh parsley
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Paprika
Procedure
- Cut tops from tomatoes.
- Scoop out pulp, leaving shells intact.
- Chop tomato pulp.
- Drain tomato shells and sprinkle cavities with salt and pepper.
- Combine tomato pulp, bacon, celery, eggs, mayonnaise, parsley, and measured salt and pepper.
- Stir well.
- Fill tomato shell with bacon and egg mixture.
- Sprinkle with paprika.