Olive Stuffed Tomatoes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 2 medium tomatoes
• 2 teaspoons margarine
• 2 tablespoons onions, diced
• 2 tablespoons green peppers, diced
• 4 large pimento stuffed olives, chopped
• 1 tablespoon seasoned dry bread crumb
• 1 1/2 teaspoons seasoned dry bread crumbs
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Recipe

• 1 cut thin slice from stem end of each tomato and scoop out pulp, reserving shells; set shells upside-down on paper towels and let drain.
• 2 drain off excess liquid from pulp; chop pulp and set aside.
• 3 in a small non-stick skillet, heat margarine until bubbly and hot; add onion and green pepper and sauté until soft.
• 4 add reserved tomato pulp and cook until all moisture has evaporated; remove from heat.
• 5 preheat oven to 375°f
• 6 add olives, bread crumbs, salt, and pepper to tomato pulp mixture; spoon 1/4 of the mixture into reserved tomato shells.
• 7 place stuffed tomatoes in a shallow oven-proof dish that is just large enough to hold them upright; bake until tomatoes are soft, 25 to 30 minutes.