Olive Stuffed Tomatoes
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
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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RECIPE SUBMITTED BY
<P>I live outside of Buffalo. My name is Barb.<BR>I'm a grandmotherof three. I'm on zaar every day checking out new recipes. And there are some great ones. The picture is my granddaughter Illeana.<BR>By img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg> <BR><IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg> <BR>my name is Barb. <IMG alt=/ src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg mce_src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg></P>