Mexican Stuffed Tomatoes

So Ross claimed the other day that we don't eat enough variety of veggies - since I only really like green beans, squash, asparagus, and corn....SO I decided to try different veggie recipes AND make it a goal to have a veggie with most of our meals.....I'm not a HUGE fan of tomatoes - but this was really really good!!  We made this with chicken and brown rice - and it was super good!!

Serves 4                                  

Ingredients:

5 yellow vine-ripe tomatoes

Salt and pepper

2 jarred pimentos, drained and chopped

1/4 red onion, chopped

1/2 small zucchini, 1/4-inch dice

1 jalapeno pepper, seeded and finely chopped

1/2 lemon, juiced

1/2 teaspoon dried oregano, crushed in palm of your hand

2 tablespoons, a handful, fresh cilantro or flat-leaf parsley leaves, your choice, chopped

2 tablespoons dried bread crumbs

2 tablespoons extra-virgin olive oil

Directions:
Cut the tops off 4 tomatoes and trim a thin slice off the bottoms so that they will sit upright easily. Hollow out the tomatoes with a spoon over garbage bowl or sink. Season tomatoes with salt and pepper. Remove stem of remaining tomato. Seed and chop tomato.

In a bowl, combine chopped tomato, pimentos, onions, zucchini, jalapeno, lemon juice, oregano and cilantro or parsley. Sprinkle bread crumbs evenly over the bowl. Add extra-virgin olive oil, 2 turns of the bowl in a slow stream or about 2 tablespoons. Toss mixture to combine and season, to taste, with salt and pepper. Fill the empty tomatoes with stuffing and serve.