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Pasta Stuffed Tomatoes

Southern.Crockpot's picture
Ingredients
  Tomatoes 4 Small
  Bowtie pasta 1 Cup (16 tbs), cooked without salt (Small)
  English peas 1⁄2 Cup (8 tbs), thawed and drained
  Sweet red pepper 2 Tablespoon, chopped
  Ripe olives 1 Tablespoon, sliced
  Reduced calorie ranch dressing 3 Tablespoon
Directions

GETTING READY
1) Slice the top part off the tomatoes.
2) Remove the pulp and reserve for other purpose.
3) Keep the tomato shells aside by draining over the paper towels.

MAKING
4) In a bowl, add pasta, peas, sweet red pepper, olives, and ranch dressing.
5) Stir well to combine.
6) Fill each tomato shell with 1/2 cup pasta mixture.
7) Cover the tomato shells and place inside refrigerator to chill.

SERVING
8) Serve the tomato shells by sprinkling with paprika, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Stuffing, Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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