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Judy's Stuffed Tomatoes




Source of Recipe


my own


List of Ingredients




2 large tomatoes
1 slices white bread
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped mushrooms
2 tablespoons chopped green bell pepper
2 tablespoons fat-free Parmesan cheese -- grated, fresh
salt and pepper



Recipe



Preheat oven to 350º. Slice the top off of the tomato and scoop out the tomato pulp leaving 1/2" shell. Cut the pulp into small pieces; set aside pulp and juice. Make crumbs from the bread slice. In a small amount of water microwave the vegetables until softened. Combine the bread crumbs, vegetables, tomato pulp, Parmesan cheese, salt, pepper, and enough juice to hold together. Stuff the tomato shells with the mixture and place in covered casserole dish.

Bake in 350º oven for 20 to 25 minutes.

Serves: 2

Per Serving: 86 Calories; 1g Fat (8.9% calories from fat); 5g Protein; 16g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 140mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.