Baked Stuffed Tomatoes
- 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.
Nutrition Facts (Baked Stuffed Tomatoes)
- Per serving:
- 86 kcal
- 4 g
- 0 mg
- 146 mg
- 10 g
- 2 g