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Cheesy Stuffed Tomatoes With Arugula Salad

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“Great as an appetizer or light lunch.”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F.
  2. Scoop the insides of the tomatoes out leaving the tomatoes whole.
  3. Place the breadcrumbs, herbs, garlic, cheese and salt and freshly ground black pepper into a bowl and mix together. Stuff the tomatoes with the breadcrumb mixture.
  4. Place the tomatoes on a baking sheet and cook in the oven for six minutes.
  5. Heat a frying pan over a high heat. Rub the pepper with a little of the olive oil and fry whole in a frying pan until charred all sides.
  6. Place the pepper into a bowl, cover with plasic wrap and leave for 2-3 minutes.
  7. Remove the plastic wrap, peel the pepper, discarding the charred skin, and slice into strips.
  8. Place the pepper strips, arugula, olive oil and lemon juice into a bowl and mix together.
  9. To serve, place the arugula and pepper salad onto a serving plate and place the roasted tomatoes on top.

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