Vegetables & Beans Stuffed Tomatoes Recipe
Stuffed Tomatoes has a simple taste. The frozen Zucchini and other vegetables makes Stuffed Tomatoes tastier. One can try Stuffed Tomatoes. for a different taste.
Ingredients
4 medium tomatoes
2 cups loose pack frozen zucchini, carrots, cauliflower, lima beans, and Italian beans
2 tablespoons grated Romano cheese
1/8 teaspoon pepper
Directions
Cut tomatoes in half.
Spoon out pulp, leaving a 1/8 inch thick shell.
Reserve tomato pulp; discard seeds.
Chop tomato pulp.
Set shells and pulp aside.
In a small saucepan cook frozen vegetables according to package directions.
Drain.
Stir in chopped tomato pulp.
Spoon one eighth of the vegetable mixture into each tomato shell.
Place tomatoes in a 10x6x2 inch baking dish.
Sprinkle with grated cheese and pepper.
Bake in a 350° oven for 15 to 20 minutes or till heated through.
Spoon out pulp, leaving a 1/8 inch thick shell.
Reserve tomato pulp; discard seeds.
Chop tomato pulp.
Set shells and pulp aside.
In a small saucepan cook frozen vegetables according to package directions.
Drain.
Stir in chopped tomato pulp.
Spoon one eighth of the vegetable mixture into each tomato shell.
Place tomatoes in a 10x6x2 inch baking dish.
Sprinkle with grated cheese and pepper.
Bake in a 350° oven for 15 to 20 minutes or till heated through.
