Pasta Stuffed Tomatoes Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthy++Servings4
Ingredients
| Tomatoes | 4 Small | |
| Small bow-tie pasta - 1 cup, cooked (cooked without salt) | ||
| English peas - 1/2 cup, frozen, thawed and drained | ||
| Sweet red pepper | 2 Tablespoon, chopped | |
| Ripe olives | 1 Tablespoon, sliced | |
| Reduced-calorie ranch dressing - 3 tablespoons | ||
Directions
GETTING READY
1) Slice the top part off the tomatoes.
2) Remove the pulp and reserve for other purpose.
3) Keep the tomato shells aside by draining over the paper towels.
MAKING
4) In a bowl, add pasta, peas, sweet red pepper, olives, and ranch dressing.
5) Stir well to combine.
6) Fill each tomato shell with 1/2 cup pasta mixture.
7) Cover the tomato shells and place inside refrigerator to chill.
SERVING
8) Serve the tomato shells by sprinkling with paprika, if desired.
1) Slice the top part off the tomatoes.
2) Remove the pulp and reserve for other purpose.
3) Keep the tomato shells aside by draining over the paper towels.
MAKING
4) In a bowl, add pasta, peas, sweet red pepper, olives, and ranch dressing.
5) Stir well to combine.
6) Fill each tomato shell with 1/2 cup pasta mixture.
7) Cover the tomato shells and place inside refrigerator to chill.
SERVING
8) Serve the tomato shells by sprinkling with paprika, if desired.
Chef
