Baked Stuffed Tomatoes

1. 1

   Cut a 1/2-inch slice from the top of each tomato; discard tops.

2. 2

   Scoop out pulp; discard seeds.

3. 3

   Coarsely chop pulp (should have about 1 cup).

4. 4

   Set aside.

5. 5

   In a medium skillet, cook garlic in margarine for 30 seconds.

6. 6

   Stir in tomato pulp, green pepper and basil.

7. 7

   Cook for 2 minutes or until green pepper is crisp-tender.

8. 8

   Stir in croutons and parsley.

9. 9

   Spoon crouton mixture into tomatoes.

10. 10

    Arrange stuffed tomatoes in a 9-inch pie plate.

11. 11

    Bake, uncovered, in a 350u00b0 oven for 10 to 15 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.