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Baked Stuffed Tomatoes

6 servings


6 medium tomatoes
1 (10 oz) package frozen peas, thawed under cold running water
1 cup parmesan cheese


  1. Preheat oven to 400°. 
  2. With a sharp slicing or serrated knife, cut the top off each tomato. Scoop out the pulp, leaving a shell. Lightly salt and pepper the inside of the tomato.
  3. Fill cavity with thawed peas, and sprinkle 2 teaspoons of parmesan cheese on top of each tomato.
  4. Place on a baking sheet and cook for 10 minutes.


Total calories 73
Fat 1.5 g
Cholesterol 3 mg
Protein 5 g
Carbohydrate 12 g
Sodium 91 mg
Calcium 60 mg
Fiber 4 g

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