Baked Stuffed Tomatoes

1. 1

   Scald tomatoes, peel and scoop out insides, leaving a thick shell.

2. 2

   Turn upside down to drain.

3. 3

   Chop removed pulp and set aside.

4. 4

   Saute green pepper, green onions and celery in butter until tender but not browned.

5. 5

   Add reserved tomato pulp and cracker crumbs.

6. 6

   Add salt and pepper to taste.

7. 7

   Fill tomatoes with mixture.

8. 8

   Sprinkle with Parmesan cheese and paprika.

9. 9

   Dot with butter or margarine.

10. 10

    Bake at 400u00b0 for 20 to 25 minutes.

No additional tips available.