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Stuffed Tomatoes
Ingredients:
2 medium tomatoes
1 8 oz. can peas, drained
3 oz. cream cheese, cubed
1/4 tsp. salt
Dash of pepper
1/4 c. bread crumbs
1 Tbs. butter, melted
2 medium tomatoes
1 8 oz. can peas, drained
3 oz. cream cheese, cubed
1/4 tsp. salt
Dash of pepper
1/4 c. bread crumbs
1 Tbs. butter, melted
Directions:
Remove tops of tomatoes; scoop out centers, leaving 1/4" shell. Chop enough pulp to measure 1/3 cup. Drain. Combine pulp, peas, cream cheese and seasonings; mix lightly. Fill shells with vegetable mixture. Sprinkle tops with combined bread crumbs and butter. Bake at 375 for 20 minutes.
Makes 2 Servings
Remove tops of tomatoes; scoop out centers, leaving 1/4" shell. Chop enough pulp to measure 1/3 cup. Drain. Combine pulp, peas, cream cheese and seasonings; mix lightly. Fill shells with vegetable mixture. Sprinkle tops with combined bread crumbs and butter. Bake at 375 for 20 minutes.
Makes 2 Servings
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