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Featured Recipes from Seasonal and simple


Stuffed TomatoesStuffed tomatoes



  • 4 medium tomatoes
  • 1 tablespoon margarine
  • 2 cloves garlic, minced
  • 1 tablespoon fresh basil
  • 1/2 cup green bell pepper, chopped
  • 1 teaspoon dried basil
  • 3/4 cup croutons



  1. Cut a 1/2-inch slice from the top of each tomato and discard tops. Scoop out pulp and discard seeds. Coarsely chop pulp. Set aside.
  2. In a 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 and tender. Stir in croutons.
  3. Spoon crouton mixture into tomatoes. Arrange stuffed tomatoes on a 9-inch pie plate.


Source: University of California Cooperative Extension Nutrition BEST



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Last update: Friday, March 22, 2013