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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Another way to use summer's bounty of fresh tomatoes. low-fat, low cholesterol side. Ingredients:
2 medium tomatoes |
2 teaspoons margarine |
2 tablespoons onions, diced |
2 tablespoons green peppers, diced |
4 large pimento stuffed olives, chopped |
1 tablespoon seasoned dry bread crumb |
1 1/2 teaspoons seasoned dry bread crumbs |
1/8 teaspoon salt |
1/8 teaspoon pepper |
Directions:
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. Drain off excess liquid from pulp; chop pulp and set aside.
3. In a small non-stick skillet, heat margarine until bubbly and hot; add onion and green pepper and sauté until soft.
4. Add reserved tomato pulp and cook until all moisture has evaporated; remove from heat.
5. Preheat oven to 375°F
6. Add olives, bread crumbs, salt, and pepper to tomato pulp mixture; spoon 1/4 of the mixture into reserved tomato shells.
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.
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