Easy Herb Baked Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 4 Medium | |
| Garlic | 2 Clove (5gm), minced | |
| Margarine | 1 Tablespoon | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed | ||
| Croutons | 3/4 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
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.
Chef
