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Italian Stuffed Tomatoes




Source of Recipe


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List of Ingredients




4 tomatoes
1 (15.5-oz.) can cannellini beans, drained
1/2 cup chopped celery
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup sliced green onion
2 tablespoons Italian dressing
1 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon ground black pepper


Recipe



Slice a thin piece from the stem end of each tomato; scoop out pulp so that wall of each tomato are about ¼-inch thick all around; reserve and chop pulp. In a medium bowl, combine the pulp with drained cannellini beans, celery, bread crumbs, Parmesan cheese, green onions, salad dressing, paprika, salt and pepper; stir gently until combined. Fill the tomato shells and place on a serving platter.