Difference between revisions of "Bean-stuffed Tomatoes"
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* 6 med ripe [[tomato]]es | * 6 med ripe [[tomato]]es | ||
| − | == | + | == Procedures == |
# Cook [[green bean]]s according to package directions, omitting [[salt]]. Drain well. | # Cook [[green bean]]s according to package directions, omitting [[salt]]. Drain well. | ||
# Combine beans and next 5 ingredients in a medium bowl. Cover and chill for 3 to 4 hours. | # Combine beans and next 5 ingredients in a medium bowl. Cover and chill for 3 to 4 hours. | ||
Latest revision as of 06:48, 14 July 2012
Ingredients
- 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 tsp dried basil
- 1/8 tsp ground black pepper
- 6 med ripe tomatoes
Procedures
- Cook green beans according to package directions, omitting salt. Drain well.
- 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.
External links
More details at sneakykitchen.com
