Prep 20 mins
Cook 25 mins
Another way to use summer's bounty of fresh tomatoes. low-fat, low cholesterol side.
- 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
- 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.