Baked Stuffed Tomatoes

6 servings

Ingredients

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

Directions

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.

Nutrition

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