A curated selection of plants and gifts for your home and garden.
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Heat oil in skillet and sauté onions stirring constantly, until they just begin to color. Add peppers, squash and eggplant and sauté about 5-6 minutes over medium high heat. Add salt, cilantro, red pepper, oregano, lemon juice and black pepper. Stir well and remove from heat.
Cut a circle out of the top of tomatoes and scoop out pulp. Add to vegetable mixture, stir over medium high heat until liquid is reduced to a thick paste. Remove from heat and add ¾ of the shredded cheese.
Spoon the vegetable mixture into tomatoes. Sprinkle remaining cheese and bread crumbs on top. Bake in preheated 350 degree oven for 15-20 minutes. Serve immediately.
Serves 6-8
Baked Stuffed Tomatoes
1 onion diced
2 roasted red bell peppers, seeded and sliced in thin strips
1 zucchini squash, finely diced
1-2 Japanese eggplants, peeled and diced
¼ cup coconut oil
1 ½ teaspoons salt
2 tablespoons cilantro, fresh chopped
1 teaspoon oregano, fresh chopped
1 teaspoon crushed red pepper
1 Tablespoon fresh lemon juice
Black pepper to taste
6-8 large ripe tomatoes
2 cups Munster cheese, shredded
2 Tablespoons dry bread crumbs