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Baked Stuffed Tomatoes Recipe
|Green pepper||1⁄4 Cup (4 tbs), finely chopped|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Croutons||1⁄3 Cup (5.33 tbs)|
|Parsley sprigs/Crumbled crisply fried bacon||2|
Serving size: Complete recipe
Calories 279 Calories from Fat 76
% Daily Value*
Total Fat 9 g13.3%
Saturated Fat 4.5 g22.4%
Trans Fat 0 g
Cholesterol 17 mg
Sodium 2447.5 mg102%
Total Carbohydrates 39 g12.9%
Dietary Fiber 10 g40.1%
Sugars 20.5 g
Protein 17 g34%
Vitamin A 131.5% Vitamin C 207.5%
Calcium 38.5% Iron 16%
*Based on a 2000 Calorie diet
Wash tomatoes; remove stem ends.
Remove pulp from each tomato, leaving a 1/2 inch wall; chop pulp to measure 1/3 cup.
Stir together tomato pulp and remaining ingredients except parsley.
Fill tomatoes with tomato-cheese mixture.
Place filled tomatoes in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches.
Bake 20 to 25 minutes or until tomatoes are heated through.
Garnish with parsley.