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Easy Herb Baked Stuffed Tomatoes

Diet.Chef's picture
  Tomatoes 4 Medium
  Garlic 2 Clove (10 gm), minced
  Margarine 1 Tablespoon
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Fresh basil/1 teaspoon dried basil, crushed 1 Tablespoon, snipped
  Croutons 3⁄4 Cup (12 tbs)
  Fresh parsley 2 Tablespoon, snipped

Cut a 1/2 inch slice from the top of each tomato; discard tops.
Scoop out pulp; discard seeds.
Coarsely chop pulp (should have about 1 cup).
Set aside.
In a medium skillet cook garlic in margarine for 30 seconds.
Stir in tomato pulp, green pepper, and basil.
Cook for 2 minutes or till green pepper is crisp tender.
Stir in croutons and parsley.
Spoon crouton mixture into tomatoes.
Arrange stuffed tomatoes in a 9 inch pie plate.
Bake, uncovered, in a 350° oven for 10 to 15 minutes or till heated through.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 330 Calories from Fat 132

% Daily Value*

Total Fat 15 g23.1%

Saturated Fat 2.7 g13.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 207 mg8.6%

Total Carbohydrates 45 g14.9%

Dietary Fiber 9.7 g38.6%

Sugars 15 g

Protein 10 g19.3%

Vitamin A 164.2% Vitamin C 272.5%

Calcium 16% Iron 27.7%

*Based on a 2000 Calorie diet

Easy Herb Baked Stuffed Tomatoes Recipe