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Veggies In A Shell |
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Serves: 4 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Veggies In A Shell recipe on the web!!* See note below. _ tomatoes firm large _ cup mushrooms sliced _ 8-ounce can water chestnuts drained and coarsely chopped, or 3/4 cup peeled and chopped jicama ___ cup onions chopped ___ cup green bell peppers chopped _ tablespoon butter or margarine _ cup seasoned stuffing mix ___ teaspoon thyme dried, crushed ___ teaspoon garlic powder ___ teaspoon salt ___ teaspoon black pepper Paprika * Cooking Time: 12 to 14 minutes Power: 100% (700 watts) 50% (350 watts) Standing Time: 2 minutes Cut off tops of tomatoes and scoop out seeds and pulp, leaving a firm shell. Chop pulp and reserve 3/4 cup. Turn tomato shells upside down to drain; set aside. In a 1-quart microwavable dish, place mushrooms, water chestnuts, onion, green pepper and butter. Microwave, uncovered, at 100% power (700 watts) for 4 to 5 minutes or until green pepper is tender. Stir in stuffing mix, reserved 3/4 cup tomato pulp, thyme, garlic powder, salt and pepper. Reduce power and microwave, uncovered, at 50% power (350 watts) for 3 minutes or until heated through. Place tomato shells 2 inches apart on a microwavable plate. Spoon filling into shells, mounding if needed. Sprinkle with paprika. Cover with waxed paper. Microwave at 100% power for 5 to 6 minutes or until tomato shells are softened slightly and feel warm, rotating plate after 2 minutes. Let stand for 2 minutes before serving. Country Potato Wedges Broccoli-Corn Casserole Peas With Pizzaz Oriental Asparagus Villa Vegetables Veggies In A Shell Three-Bean Bake Pilaf With Peas Marinated Buds And Buttons Summer's Bounty Anytime Potato Sticks |
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