Baked Stuffed Tomatoes - cooking recipe

Ingredients

4 medium tomatoes
2 cloves garlic, minced
1 Tbsp. margarine
1/2 c. chopped green pepper
1 Tbsp. snipped fresh basil or 1 tsp. dried basil, crushed
3/4 c. croutons
2 Tbsp. snipped fresh parsley

Preparation

Cut a 1/2-inch slice from the top of each tomato; discard tops.
Scoop out pulp; discard seeds.
Coarsely chop pulp (should have about 1 cup).
Set aside.
In a medium skillet, cook garlic in margarine for 30 seconds.
Stir in tomato pulp, green pepper and basil.
Cook for 2 minutes or until green pepper is crisp-tender.
Stir in croutons and parsley.
Spoon crouton mixture into tomatoes.
Arrange stuffed tomatoes in a 9-inch pie plate.
Bake, uncovered, in a 350\u00b0 oven for 10 to 15 minutes or until heated through.
Makes 4 servings.