|Crisco puritan oil||2 Tablespoon|
|Celery||1⁄3 Cup (5.33 tbs), chopped|
|Onion||2 Tablespoon, chopped|
|Cooked brown rice||2 Cup (32 tbs)|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Snipped parsley||1 Tablespoon (fresh)|
|Dried basil leaves||1 Teaspoon, crushed|
|Black pepper||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
Cut thin slice from top of each tomato.
Scoop out centers of tomatoes; chop pulp and reserve.
Place shells, upside-down, on paper towels to drain.
Preheat oven to 350°F.
Heat Crisco® Puritan® Oil in medium saucepan.
Add celery and onion.
Cook and stir over medium heat until celery is tender.
Remove from heat.
Add reserved tomato pulp, rice, Parmesan cheese, parsley, basil, pepper and garlic powder.
Evenly fill each tomato shell with rice mixture.
Replace tomato tops, if desired.
Lightly oil 9-inch pie plate or round baking dish with Crisco® Puritan® Oil.
Place tomatoes in dish.
Cover with aluminum foil.
Bake at 350°F for 30 to 45 minutes or until tomatoes are tender.