Vegetables & Beans Stuffed Tomatoes
|Loose pack frozen vegetables||2 Cup (32 tbs) (Zucchini, Carrots, Cauliflower, Lima Beans, And Italian Beans)|
|Grated romano cheese||2 Tablespoon|
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.
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.