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Name: Stuffed Forbidden-Love Apples
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 tb Extra-Virgin Olive Oil; 1 Garlic minced; 6 tb Plaine bread crumbs; 2 tb Shredded mozzarella cheese; 1/4 ts Salt; 1/2 ts Dried basil; 2 Tomatoes (about 1 pound); 1/8 ts Black pepper; 1 1/2 tb Chopped fresh parsley

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INGREDIENTS

2 tb Extra-Virgin Olive Oil
1 Garlic ; minced
6 tb Plaine bread crumbs
2 tb Shredded mozzarella cheese
1/4 ts Salt
1/2 ts Dried basil
2 Tomatoes (about 1 pound)
1/8 ts Black pepper
1 1/2 tb Chopped fresh parsley

INSTRUCTIONS

Preheat oven to 375F. Core tomatoes and cut each vertically in half; scoop out tomato pulp, leaving a 1/4 inch thick shell. Chop half of the pulp from one tomato and set aside. (Save remaining pulp for soups, sauces or another use.) In a medium skillet, heat 1 tablespoon of the oil over medium-high heat. Add garlic and cook 30 seconds. Add chopped tomato pulp and basil; cook 2 to 3 minutes, or until softened. Transfer the tomato-pulp mixture to a medium bowl; stir in bread crumbs, parsley, mozzarella, salt and black pepper. Stuff tomatoes evenly with the bread crumb mixture and place in a small, shallow baking pan. Drizzle each tomato half with 1 1/2 teaspoons of the remaining oil. Bake in the center of the oven 30 minutes, or until tomatoes start to soften and bread crumbs are golden. Yield: 2 servings Typed in MMFormat by cjhartlin@msn.com Source: Mr. Foods Quick Cooking March/April 99. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" on Feb 4, 1999

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Stuffed Forbidden-Love Apples

2 tb Extra-Virgin Olive Oil
1 Garlic minced
6 tb Plaine bread crumbs
2 tb Shredded mozzarella cheese
1/4 ts Salt
1/2 ts Dried basil
2 Tomatoes (about 1 pound)
1/8 ts Black pepper
1 1/2 tb Chopped fresh parsley

Preheat oven to 375F.  Core tomatoes and cut each vertically in half;  scoop out tomato pulp, leaving a 1/4 inch thick shell.  Chop half of the  pulp from one tomato and set aside. (Save remaining pulp for soups, sauces  or another use.)    In a medium skillet, heat 1 tablespoon of the oil over medium-high heat.  Add garlic and cook 30 seconds.  Add chopped tomato pulp and basil; cook 2  to 3 minutes, or until softened.    Transfer the tomato-pulp mixture to a medium bowl; stir in bread crumbs,  parsley, mozzarella, salt and black pepper.    Stuff tomatoes evenly with the bread crumb mixture and place in a small,  shallow baking pan.  Drizzle each tomato half with 1 1/2 teaspoons of the  remaining oil.  Bake in the center of the oven 30 minutes, or until  tomatoes start to soften and bread crumbs are golden. Yield: 2 servings  Typed in MMFormat by cjhartlin@msn.com Source: Mr. Foods Quick Cooking  March/April 99.    Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin"  <cjhartlin@email.msn.com> on Feb 4, 1999

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Nutrition

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Serving Size: 1 Serving (66g)
Recipe Makes: 2 Servings

Calories: 501
Calories from Fat: 497 (99%)

Amt Per Serving		% DV

	Total Fat 55.2g	74 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 26.3g
	Polyunsanturated Fat 17.9g
Cholesterol 4.4mg		1 %
Sodium 45.1mg		2 %
Potassium 44.7mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 1.1g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 501

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