Easy Herb Baked Stuffed Tomatoes
|Garlic||2 Clove (10 gm), minced|
|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).
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.