In The Kitchen With Ken: Stuffed Tomatoes
Instructions
Remove tomato tops and hollow out each tomato, saving the insides. Finely dice the centers along with the green and red bell peppers and Vidalia onion. Heat olive oil in a skillet, then add the pepper and onion mixture. Cook until onions become clear. Add Old Bay, salt, breadcrumbs and crab meat. Mix all ingredients together, remove from heat, and stuff the tomatoes. Fill each tomato with a layer of the crabmeat mixture, Parmesan cheese and breadcrumbs. Repeat until the tomatoes are full. Top with more cheese and breadcrumbs. Bake or grill in a baking dish at 350 degrees for 20 minutes. Serve hot.
For Taco-Stuffed Tomatoes:
Remove tomato tops and hollow out each tomato, saving the insides. Finely dice the centers along with onions, pepper, and jalapenos. Heat olive oil in a skillet, and add onion and pepper mixture, ground beef and taco seasoning. Cook until meat is browned and onions are clear. Strain off any grease. Stuff the tomatoes. Place a few pieces of queso in the bottom of the tomato, along with some crushed blue corn tortilla chips. Then, add the meat mixture and repeat. Top the tomato with more cheese. Bake or grill in a baking dish at 350 degrees for 20 minutes. After you have baked the tomato, top with more queso and sprinkle with blue corn tortilla chips. Serve hot.
