Total Time
45mins
Prep 20 mins
Cook 25 mins

Another way to use summer's bounty of fresh tomatoes. low-fat, low cholesterol side.

Ingredients Nutrition

  • 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 12 teaspoons seasoned dry bread crumbs
  • 18 teaspoon salt
  • 18 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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