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    Bean-Stuffed Tomatoes


    Source of Recipe


    Recipe du Jour

    List of Ingredients




    Bean-Stuffed Tomatoes

    2 (9 oz) packages frozen French-style green beans
    1 (4 oz) can sliced mushrooms, drained
    1/3 cup Italian reduced-calorie salad dressing
    1/4 cup sliced green onions
    1/8 teaspoon dried whole basil
    1/8 teaspoon ground black pepper
    6 medium ripe tomatoes

    Cook green beans according to package directions, omitting salt; drain well. (Note #1)

    Combine beans and next 5 ingredients in a medium bowl. Cover and chill for 3 to 4 hours.

    Cut off top of each tomato; scoop out pulp, leaving shells intact (reserve pulp for other uses). Invert tomato shells on paper towels to drain. To serve, fill tomato shells with bean mixture. (Note #2)

    Yield: 6 servings.


    Note #1: a microwave works fine for this, letting you get on with something else.

    Note #2: A nice touch would be to place tomato in a cereal or dessert bowl upon a bed of crinkly or finely shredded lettuce, accompanied by a steak knife. A little freshly ground black pepper adds flavor, aroma and looks nice too.

    Recipe
 

 

 

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