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

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.

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.

Spoon crouton mixture into tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate.

Bake, uncovered, in a 350 degree F. oven for 10 to 15 minutes or until heated through. Makes 4 servings.