Baked Stuffed Tomatoes

Serves: 4
Total Calories: 88


4 tomatoes medium sized
12 crackers rolled into fine crumbs
2 tablespoons butter
1/4 cup green bell pepper finely chopped
1/4 cup green onion finely chopped
1/4 cup celery finely chopped
Salt and pepper to taste
Parmesan cheese


Scald tomatoes, then peel. Scoop out insides. Turn tomatoes upside down to drain. Chop the pulp that was removed and reserve.

Sauté green pepper, green onion and celery in butter until tender but not browned. Add reserved pulp and cracker crumbs. Add salt and pepper to taste.

Fill the tomatoes with mixture. Sprinkle with Parmesan cheese and paprika, then drizzle with melted butter.

Bake at 400° for 20 to 25 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 88
Calories from Fat: 50

This Baked Stuffed Tomatoes recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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