Baked Stuffed Tomatoes
|Green pepper||1⁄4 Cup (4 tbs), finely chopped|
|Parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Croutons||1⁄3 Cup (5.33 tbs)|
|Parsley sprigs/Crumbled crisply fried bacon||2|
Heat oven to 350°.
Wash tomatoes; remove stem ends.
Remove pulp from each tomato, leaving a 1/2 inch wall; chop pulp to measure 1/3 cup.
Stir together tomato pulp and remaining ingredients except parsley.
Fill tomatoes with tomato-cheese mixture.
Place filled tomatoes in ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2 inches.
Bake 20 to 25 minutes or until tomatoes are heated through.
Garnish with parsley.