| 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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