Italian-Style Stuffed Tomatoes With White Beans - cooking recipe

Ingredients

4 large fully ripened tomatoes
3 tablespoons olive oil, divided
1/2 cup finely chopped onion
2 teaspoons minced garlic
1/8 teaspoon ground red pepper
1 (19 ounce) can white beans, drained and rinsed
4 tablespoons grated parmesan cheese
2 tablespoons Italian style breadcrumbs

Preparation

Cut off top 1/4 of tomatoes; with a spoon, scoop out most of pulp and seeds; discard.
Brush outsides of tomato shells with 1 tablespoon of the oil.
Place tomatoes in a microwavable dish.
In a medium-size skillet over medium-high heat, heat 1 tablespoon oil.
Add onion; cook and stir until it starts to brown, about 4 minutes.
Add garlic and red pepper; cook and stir 30 seconds longer.
Stir in beans; bring to a boil; stir in 3 tablespoons of the cheese.
Fill each tomato shell with the bean mixture, dividing evenly.
In a cup, combine bread crumbs and remaining 1 tablespoon oil.
Sprinkle tomatoes with crumbs.
Lightly cover and microwave on high until tomatoes are tender, but retain their shape, about 4 minutes.
Sprinkle with remaining 1 tablespoon cheese.
Serve alone as appetizers or on the side with grilled steak, chicken, or fish.