Bean-Stuffed Tomatoes Topped with Panko and Parmesan
Ingredients
- 4.4 lbs Arctic Gardens Cut Green Beans
- 4.4 lbs Arctic Gardens Cut Wax Beans
- 1 cup Olive oil
- 2 cups Chopped red onions
- 4 tsp Dried tarragon
- 40 Italian tomatoes
- 2 cups Panko breadcrumbs
- 2 cups Parmesan cheese, grated
- 2 tsp Salt
- 1 tsp Ground black pepper
This recipe can also be done with Arctic Gardens Cut Green Beans 1 x 20lbs
Preparation
- Preheat the oven to 400° F.
- Boil or steam the bean mix for 4 minutes.
- In a Dutch oven, sweat the onions in the oil for 2 minutes. Add the beans and tarragon. Add the salt and pepper and continue cooking for 2 minutes.
- Cut the tomatoes in half, remove the insides and place on a baking tray.
- Stuff the tomatoes with the hot bean mixture.
- Mix in the panko breadcrumbs and Parmesan cheese until evenly mixed.
- Sprinkle the panko breadcrumbs and Parmesan cheese onto the stuffed tomatoes. Bake in the oven for 6 to 8 minutes or until the topping is golden and crispy.
