Baked Stuffed Tomatoes

Fresh basil and parsley liven the taste of the crouton stuffing in this summer side dish.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 10 mins 350°F

Baked Stuffed Tomatoes

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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.
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Nutrition Facts (Baked Stuffed Tomatoes)

  • Per serving:
  • 86 kcal ,
  • 4 g fat
  • 0 mg chol. ,
  • 146 mg sodium ,
  • 10 g carb. ,
  • 2 g pro.
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