Cook Time: 30 minutes
Ingredients:
- 4 large ripe tomatoes
- 1 can cream of mushroom soup
- Salt, pepper to taste
- Stuffing (see below)
- Buttered cracker crumbs
- --
- Stuffing:
- 1 onion
- 1/2 green pepper, chopped
- 1 rib celery, chopped
- 2 tablespoons margarine
- 2 to 3 cups bread crumbs or cooked rice
- chopped tomato centers
Preparation:
Cut slices from stem ends of tomatoes, scoop out centers. Chop and save centers for stuffing. Pour soup into a shallow baking dish; set tomatoes in soup. Sprinkle tomato cavities with salt and pepper. Stuff (stuffing directions below), sprinkle with buttered bread crumbs, and bake at 350° for about 30 minutes.
Stuffing
Cook chopped onion, green pepper, and celery in the margarine for 5
minutes, or until tender, stirring occasionally. Stir in chopped tomato centers. Add 2 to 3 cups bread crumbs, cooked rice. For variation, try cooked ground beef or other vegetables as stuffing or additions to the stuffing.
More Stuffed Tomatoes
Stuffed Tomato with Brown Rice
Stuffed Tomatoes with Bacon and Rice
Stuffed Cherry Tomatoes
Stuffed Tomatoes with Shrimp
Spinach Stuffed Tomatoes
Tomato Recipes
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