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Stuffed Tomatoes
Ingredients:
4 medium tomatoes
2 green onions, chopped
1 c. water chestnuts
2 Tbs. whole wheat bread crumbs, Italian style
2 Tbs freshly grated Parmesan cheese
3 Tbs. reduced-calorie mayonnaise
2 tsp. oregano
2 Tbs. chopped fresh parsley
4 medium tomatoes
2 green onions, chopped
1 c. water chestnuts
2 Tbs. whole wheat bread crumbs, Italian style
2 Tbs freshly grated Parmesan cheese
3 Tbs. reduced-calorie mayonnaise
2 tsp. oregano
2 Tbs. chopped fresh parsley
Directions:
Cut tops off tomatoes, scoop out centers (save for other uses). Turn shells upside down to drain. Combine the remaining ingredients, except parsley, in a bowl. Mix well. Fill each tomato shell with 1/4 c. of the mixture. Sprinkle each shell with parsley. Broil 5 minutes until heated through.
Makes 4 Servings
Cut tops off tomatoes, scoop out centers (save for other uses). Turn shells upside down to drain. Combine the remaining ingredients, except parsley, in a bowl. Mix well. Fill each tomato shell with 1/4 c. of the mixture. Sprinkle each shell with parsley. Broil 5 minutes until heated through.
Makes 4 Servings
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