Parmesan Stuffed Tomatoes

[chief_cook2]

Parmesan Stuffed Tomatoes

4 medium tomatoes (2-1/2 pounds)
3 tablespoons chopped green onions
2 tablespoons chopped green pepper
1 teaspoon butter, melted
1/4 cup Italian-seasoned breadcrumbs
2 tablespoons chopped fresh parsley
1/8 teaspoon dried oregano
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
Vegetable cooking spray
2 tablespoons grated parmesan cheeses


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Slice off top of each tomato, and carefully scoop out pulp. Set tomato shells and pulp aside.
Cook green onions and green pepper in margarine in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat, and stir in tomato pulp, breadcrumbs, and next 4 ingredients. Spoon into shells, and place in an 8-inch square baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes. Sprinkle with cheese, and broil 5 inches from heat (with electric oven door partially opened) 3 minutes or until golden.
Yield: 4 servings