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Baked Stuffed Tomatoes
Ingredients
-
4
medium tomatoes
-
2
cloves garlic, minced
-
1
tablespoon margarine
-
1/2
cup chopped green sweet pepper
-
1
tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
-
3/4
cup croutons
-
2
tablespoons snipped fresh parsley
Directions
1. Cut a 1/2-inch slice from the top of each tomato; discard tops. Scoop out pulp; discard seeds. Coarsely chop pulp (should have about 1 cup). Set aside.
2. In a medium skillet cook garlic in margarine for 30 seconds. Stir in tomato pulp, green pepper, and basil. Cook for 2 minutes or until green pepper is crisp-tender. Stir in croutons and parsley.
3. Spoon crouton mixture into tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate.
4. Bake, uncovered, in a 350 degree F. oven for 10 to 15 minutes or until heated through. Makes 4 servings.
Nutrition Facts
(Baked Stuffed Tomatoes)
- Servings Per Recipe 4,
- Calories 86,
- Protein (gm) 2,
- Carbohydrate (gm) 10,
- Fat, total (gm) 4,
- Sodium (mg) 146,
- Percent Daily Values are based on a 2,000 calorie diet
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