Stuffed tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | xes | Med Tomatoes |
| 2 | tablespoons | Grated Romano Cheese |
| 2 | cups | Loose pack frozen veggies * |
| ⅛ | teaspoon | Pepper |
Directions
* zucchini, carrots, cauliflower, lima beans, and Italian beans Cut tomatoes in half. Spoon out pulp, leaving a ¼" thick shell.
Reserve tomato pulp; discard seeds. Chop tomato pulp. Set shells and pulp aside.
In a small saucepan cook frozen veggies according to package directions. Drain. Stir in chopped tomato pulp. Spoon ⅛ of the veggie mixture into each tomato shell. Place tomatoes in a 10x6x2" baking dish. Sprinkle with grated cheese and pepper.
Bake in 350 deg F. oven for 15-20 minutes or till heated through.
****************************************************** Per serving: 53 calories, 3 g protein, 9 g carbohydrates, 1 g fat, 4 mg cholesterol, 63 mg sodium, 255 mg potassium.
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