Stuffed tomatoes~
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| medium | Tomatoes | |
| 2 | cups | Loose pack frozen veggies * |
| 2 | tablespoons | Grated Romano Cheese |
| 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.
Recipe By : Better Homes and Gardens, "Diet Recipe Card Library" From: Marjorie Scofield Date: 05-04-95 (71) Recipes
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