Olive Stuffed Tomatoes

1. 1

   Cut thin slice from stem end of each tomato and scoop out pulp, reserving shells; set shells upside-down on paper towels and let drain.

2. 2

   Drain off excess liquid from pulp; chop pulp and set aside.

3. 3

   In a small non-stick skillet, heat margarine until bubbly and hot; add onion and green pepper and saute until soft.

4. 4

   Add reserved tomato pulp and cook until all moisture has evaporated; remove from heat.

5. 5

   Preheat oven to 375F

6. 6

   Add olives, bread crumbs, salt, and pepper to tomato pulp mixture; spoon 1/4 of the mixture into reserved tomato shells.

7. 7

   Place stuffed tomatoes in a shallow oven-proof dish that is just large enough to hold them upright; bake until tomatoes are soft, 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.