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
| Tomatoes | 4 Medium | |
| 2 cups loose pack frozen zucchini, carrots, cauliflower, lima beans, and Italian beans | ||
| Romano cheese | 2 Tablespoon, grated | |
| Pepper | 1/8 Teaspoon | |
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.
Chef
