Olive Stuffed Tomatoes

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

• Ready In: 45 mins
• Serves: 2

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.