Baked Stuffed Tomatoes

Submitted By: Marie Delffs

Ingredients

• 6 medium semi-ripe red tomatoes
• 1 cup garlic-cheese croutons, crushed
• 2 tablespoons grated
• Parmesan cheese
• 2 tablespoons shredded mild Cheddar cheese
• 4 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

Chopped fresh parsley

Instructions

Hollow out a funnel-shaped hole in each tomato to make room for stuffing.
Mix remaining ingredients except parsley; spoon into tomatoes. Sprinkle with parsley. Place tomatoes in an ungreased baking dish; cover with aluminum foil to prevent over-browing. Bake at 350º for 30 minutes.