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Vegetable-Stuffed Tomatoes

Total Time

Prep/Total Time: 20 min.


2 servings

“I scaled down a family recipe that my husband's grandmother used to make,” says Ruth Roan of Dallas, Pennsylvania. “I recently served this to a friend, and she loved it.”


  • 2 large tomatoes
  • 1/3 cup seeded chopped cucumber
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped celery
  • 2 tablespoons mayonnaise
  • 1 teaspoon 2% milk
  • 1 teaspoon white vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Dijon mustard
  • Dash salt


  1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/4-in. shell; discard seeds and chop pulp. Invert shells onto paper towels to drain.
  2. In a small bowl, combine the chopped tomatoes, cucumber, green pepper and celery. In another small bowl, combine the dressing ingredients; pour over vegetables and toss to coat. Spoon into tomato shells.

Nutrition Facts

1 each: 94 calories, 5g fat (1g saturated fat), 5mg cholesterol, 224mg sodium, 11g carbohydrate (7g sugars, 3g fiber), 2g protein.

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