Roasted Pepper & Eggplant, Cannellini Beans, & Basil Stuffed Tomato

Got great summer tomatoes? Grab a few juicy, ripe ones, scoop out the centers, and spoon in a savory filling. (For easy scooping, try a melon baller or grapefruit spoon.)

For vinaigrettes like the one in this stuffed tomato, I prefer white balsamic to the traditional type. It has a beautiful sweet-tart balance and doesn’t make your food look muddy.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Time: 20 minutes
Serves: 4

Ingredients

½ red, orange, or yellow bell pepper, cut into ¼” dice
½ baby eggplant, cut into ¼” dice
1 Tbs. + 1 Tbs. extra-virgin olive oil
4 ripe but firm tomatoes
1 Tbs. white balsamic vinegar
2 Tbs. minced fresh basil
1 clove garlic, finely grated
½ tsp. kosher salt
freshly ground black pepper, to taste
1 cup no-salt-added cannellini beans

Instructions

Preheat the oven to 450°F. Place the bell pepper and the eggplant on a baking pan. Toss with 1 Tbs. of the oil. Roast until tender and browned in spots, 8-10 minutes.
Slice off the stem end of each tomato. Scoop out and chop the centers.
In a medium bowl, whisk together the remaining 1 Tbs. of oil with the vinegar, basil, garlic, and salt. Season with the black pepper. Toss with the beans, bell pepper, eggplant, and chopped tomato.
Spoon the bean salad into the tomato cups.