Cooking Instructions

Follow these steps for perfect results

Ingredients

0/13 checked
6
servings
6 unit

ripe tomatoes

peeled

6 tbsp

olive oil

3 oz

onions

finely diced

4 cloves

garlic

minced

1 tbsp

capers

chopped

3 oz

green bell peppers

finely diced

12 unit

black olives

pitted and chopped

0.25 cup

bread crumbs

1 pinch

salt

1 pinch

dried, crushed hot red pepper

2 tbsp

oregano

chopped

6 tbsp

Parmesan

grated

6 unit

anchovy fillets

oil-packed

Step 1
~12 min

Cut off the tops of the peeled tomatoes.

Step 2
~12 min

Remove most of the interior meat with a melon scoop, shaking out the seeds and juice.

Step 3
~12 min

Combine olive oil, onions, garlic, capers, green bell peppers, olives, bread crumbs, salt, hot red pepper, oregano, Parmesan, and anchovy fillets.

Step 4
~12 min

Stuff the tomato shells with the mixture.

Step 5
~12 min

Bake in a preheated oven until tender.

Pro Tips & Suggestions

Expert advice for the best results

Use high-quality olive oil for the best flavor.

Adjust the amount of hot red pepper to your liking.

Top with fresh basil before serving.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

15 minutes

Batch Cooking
Friendly
Make Ahead

Can be assembled ahead of time and baked just before serving.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve as a side dish or light lunch.

Accompany with a simple salad.

Perfect Pairings

Food Pairings

Grilled fish
Roasted chicken

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Sicily, Italy

Cultural Significance

A classic Sicilian dish, often served during summer.

Style

Occasions & Celebrations

Festive Uses

Summer holidays
Family gatherings

Occasion Tags

Summer
Lunch
Dinner Party
Casual Gathering

Popularity Score

65/100

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