| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 4 | Servings | |
INGREDIENTS
| 4 | md | Tomatoes |
| 2 | Cloves garlic; minced | |
| 1 | tb | Margarine |
| 1/2 | c | Chopped green pepper |
| 1 | tb | Snipped fresh basil or |
| 1 | ts | Dried basil; crushed |
| 3/4 | c | Croutons |
| 2 | tb | Snipped fresh parsley |
INSTRUCTIONS
submitted by: Joanna230@aol.com Cut a 1/2-inch sice from the top of each tomato, discard tops. Scoop out pulp and throw away the seeds. Coarsely chop pulp (should have about 1 cup), and set aside. In a medium skillet cook garlic in margarine for 30 seconds. Stir in the tomato pulp, green pepper, and basil. Cook for 2 minutes or until green-pepper is crisp-tender. Stir in croutons and parsley. Spoon mixture into the tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate. Bake, uncovered, in a 3500 oven for 10 to 15 minutes or until heated through. Makes 4 servings Recipe Archive - 29 July 96 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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