Baked Stuffed Tomatoes - cooking recipe

Ingredients

6 medium firm tomatoes, peeled
1/3 c. finely chopped green pepper
1/3 c. finely chopped green onions
1/3 c. finely chopped celery
1 Tbsp. butter
16 saltine crackers, finely crushed
salt and pepper to taste
grated Parmesan cheese
paprika
1 Tbsp. butter

Preparation

Scoop pulp out of tomatoes, leaving a thick shell; save pulp. Turn tomato shells upside down to drain.
Saute green pepper, green onions and celery until tender, but not brown.
Remove from heat.
Stir in tomato pulp, cracker crumbs, salt and pepper.
Put mixture into tomato shells.
Place in 11 x 7 x 1 1/2-inch dish. Sprinkle with cheese and paprika and dot with butter.
Bake 20 to 25 minutes in a preheated 400\u00b0 oven.