Baked Stuffed Tomatoes
Recipe from Better Homes and Gardens

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


Baked Stuffed Tomatoes

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Servings: Makes 4 servings.
Prep Time: 20 mins
Total Time: 30 mins
Related Categories: Garlic, Low Calorie, Low Carb, Low Fat, Low Sodium, Peppers, Summer Vegetables, Tomatoes
 
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Ingredients
  • 4 
    medium tomatoes
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  • 2  cloves
    garlic, minced
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  • 1  tablespoon
    margarine
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  • 1/2  cup
    chopped green sweet pepper
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  • 1  tablespoon
    snipped fresh basil or 1 teaspoon dried basil, crushed
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  • 3/4  cup
    croutons
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  • 2  tablespoons
    snipped fresh parsley
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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.
Nutrition information
Calories 86, Total Fat 4 g, Cholesterol 0 mg, Sodium 146 mg, Carbohydrate 10 g, Protein 2 g. Percent Daily Values are based on a 2,000 calorie diet
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