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Fruits and Vegetables - Baked Stuffed Tomatoes



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 350ยบ for 30 minutes.
 
 
 
 
Submitted By: Marie Delffs
Normandy
Franklin Farmers Co-op
Number of Servings: 0
 
Print 3x5 recipe cards
 
 
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