Easy Herb Baked Stuffed Tomatoes Recipe
Ingredients
4 medium tomatoes
2 cloves garlic, minced
1 tablespoon margarine
1/2 cup chopped green 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 till 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° oven for 10 to 15 minutes or till heated through.
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 till 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° oven for 10 to 15 minutes or till heated through.
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