Stuffed Baked Tomatoes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
6 |
medium |
tomatoes |
|
1 |
clove |
garlic -- minced |
|
1 |
small |
shallot -- minced |
|
1 |
whole |
roasted red pepper -- diced |
|
1/2 |
cup |
panko |
|
1/2 |
teaspoon |
seasoned salt |
|
1/4 |
teaspoon |
seasoned pepper |
|
1 |
teaspoon |
Italian seasoning |
|
4 |
tablespoons |
olive oil |
| Heat oven to 350°F. Cut a thin slice off the top of each tomato. Scoop out insides leaving a 1/2 inch shell. invert over paper towels to drain. Mix remaining ingredients together. Divide among tomatoes. Place tomatoes in a baking dish and cover and bake for 30 minutes. Makes 6 servings. |
| Per Serving: 129 Calories; 10g Fat (63.7% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 140mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. |