Grilled stuffed tomatoes and bell peppers

We’ll welcome the first day of autumn on Sept. 22. This means, of course, that officially we still have some summer days left from the 1st of September through the 21st. So don’t put the grill away. Instead fire it up, throw on some steaks to serve along with some of these stuffed tomatoes and bell peppers. Check with your farmers market to see what they have to offer in the tomato and bell pepper department.

Stuffed Tomatoes with Basil, Parsley, Garlic and Thyme

Ingredients:

6 ripe tomatoes (2 1/2 to 3 inches in diameter)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

1/4 cup minced scallions, white and green parts (2 scallions)

1/4 cup minced fresh basil leaves

2 tablespoons minced fresh flat-leaf parsley

2 teaspoons minced garlic (2 cloves)

1/2 teaspoon minced fresh thyme leaves

Kosher salt

Freshly ground black pepper

1/2 cup grated Gruyére cheese

Olive oil

Sprigs of flat-leaf parsley, thyme, and basil for garnish

Directions:

Preheat oven to 400 degrees. Cut the cores from tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place tomato halves in a baking dish. In a bowl, combine bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle tomato halves with salt and pepper. Fill the tomatoes with the breadcrumb mixture and bake for 15 minutes or until tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 to 40 seconds more. Serve hot or at room temperature.  Dish tomatoes onto a platter and garnish. Makes 12 single servings.

Tomatoes Stuffed with Spinach and Shrimp

Ingredients:

6 medium tomatoes

1 (10-ounce) package frozen spinach, thawed

4 ounces fresh medium shrimp, shelled

2 cloves garlic, crushed

1 small onion, finely chopped

2 tablespoons margarine

1 teaspoon Dijon mustard

3 tablespoons sour cream 

Salt and pepper to taste

Directions:

Cut tops from tomatoes; scoop out pulp. Squeeze thawed spinach dry. Cook shrimp as desired; do not overcook. Sauté garlic and onion in margarine in skillet until onion is transparent. Combine with spinach, shrimp, mustard and sour cream in bowl. Add salt and pepper; mix gently. Spoon into tomatoes; place in greased baking dish. Bake at 325 degrees for 15 minutes. serves 6.

Red Bell Peppers Stuffed with Seafood and Chicken

Ingredients:

1/2 cup  finely chopped onion

1/4 cup finely chopped celery

4 tablespoons butter

1/2 pound raw shrimp, shelled and coarsely chopped

1/4 cup finely chopped scallions

1/2 pound cooked chicken, finely chopped 

1 cup bread crumbs

1 egg, lightly beaten

1/2 teaspoon dried thyme

1/2 teaspoon cayenne

1 teaspoon Worcestershire sauce

1/2 cup beer

Salt and pepper

4 large red bell peppers, halved, seeded, and ribs removed

Directions:

Preheat oven to 350 degrees. In pan cook onion and celery in butter for 5 minutes over medium heat. Remove to a large bowl, and add shrimp, scallions, chicken, bread crumbs, egg, thyme, cayenne, and Worcestershire

sauce. Moisten with beer, and mix well. Add salt and pepper to taste. Stuff mixture into each pepper half, and place stuffed sides up, in a roasting pan. cover with foil and bake for 15 minutes. Remove foil, and continue to bake for 5 more minutes to brown the tops lightly. Serves 4-6 as a main course.

BLT Chicken Salad Stuffed Tomatoes

Ingredients:

2 cups chopped cooked chicken

8 slices bacon, cooked and crumbled

3/4 cup mayonnaise

1/3 cup finely chopped celery

2 tablespoons finely chopped green onion

1/2 teaspoon ground black pepper, divided

2 (1-pound) containers small Campari tomatoes (about 30 tomatoes)

1/4 teaspoon salt

Garnish: finely shredded green leaf lettuce and cooked and crumbled bacon

Directions:

In a medium bowl, combine chicken, bacon, mayonnaise, celery, green onion and 1/4 teaspoon pepper; cover and refrigerate. Using a serrated knife, cut a thin slice off bottom of tomatoes to create a level base. Cut tops from tomatoes. Using a melon baller, remove pulp, leaving shells intact. Turn tomatoes upside down on paper towels to drain for 10 minutes. Sprinkle inside of tomato shells with salt and remaining 1/4 teaspoon pepper. Spoon chicken salad into each tomato shell. Garnish with lettuce and bacon, if desired. Makes about 30. 

Note: These tomatoes are great for a buffet.

Enjoy the rest of summer. Cheers!

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