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Sprout Stuffed Tomatoes

Diet.Chef's picture
Ingredients
  Tomatoes 4 Medium
  Mung bean sprouts 1 1⁄2 Cup (24 tbs) (fresh)
  Green onion 2 Tablespoon, chopped
  Butter/Margarine 1 Tablespoon
  Soft whole wheat bread crumbs 1⁄3 Cup (5.33 tbs)
  Parmesan cheese 1 Tablespoon, grated
  Butter/Margarine 2 Teaspoon, melted
Directions

Cut tops off tomatoes; remove centers, leaving shells.
Drain tomatoes.
Chop enough centers to make 1/3 cup.
Cook sprouts and green onion in 1 tablespoon butter or margarine 3 to 5 minutes or till tender.
Remove from heat; stir in chopped tomato and 1/8 teaspoon salt.
Sprinkle insides of tomatoes lightly with salt.
Fill tomatoes with sprout mixture, Combine crumbs, cheese, and the 2 teaspoons melted butter or margarine.
Sprinkle atop tomatoes.
Place tomatoes in an 8x8x2-inch baking pan.
Bake in a 375° oven for 20 to 25 minutes or till hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Healthy

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