Olive Stuffed Tomatoes Recipe

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Ingredients:

Serving

Directions:

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.
Drain off excess liquid from pulp; chop pulp and set aside.
In a small non-stick skillet, heat margarine until bubbly and hot; add onion and green pepper and sauté until soft.
Add reserved tomato pulp and cook until all moisture has evaporated; remove from heat.
Preheat oven to 375°F
Add olives, bread crumbs, salt, and pepper to tomato pulp mixture; spoon 1/4 of the mixture into reserved tomato shells.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	91.68 Kcal (384 kJ)
Calories from fat	44.35 Kcal
		% Daily Value*
Total Fat	4.93g	8%
Cholesterol	0.06mg	0%
Sodium	317.33mg	13%
Potassium	340.52mg	7%
Total Carbs	10.47g	3%
Sugars	4.67g	19%
Dietary Fiber	2.1g	8%
Protein	2.28g	5%
Vitamin C	25.5mg	43%
Iron	0.3mg	2%
Calcium	29.5mg	3%

Amount Per 100 g
Calories	57.8 Kcal (242 kJ)
Calories from fat	27.96 Kcal
		% Daily Value*
Total Fat	3.11g	8%
Cholesterol	0.04mg	0%
Sodium	200.08mg	13%
Potassium	214.71mg	7%
Total Carbs	6.6g	3%
Sugars	2.94g	19%
Dietary Fiber	1.32g	8%
Protein	1.44g	5%
Vitamin C	16.1mg	43%
Iron	0.2mg	2%
Calcium	18.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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