VEGETABLE-STUFFED TOMATOES

Vegetable-Stuffed Tomatoes image

"I scaled down a family recipe that my husband's grandmother used to make," says Ruth Roan of Dallas, Pennsylvania. "I recently served this to a friend, and she loved it."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

2 large tomatoes
1/3 cup seeded chopped cucumber
2 tablespoons chopped green pepper
2 tablespoons chopped celery
DRESSING:
2 tablespoons mayonnaise
1 teaspoon 2% milk
1 teaspoon white vinegar
1/2 teaspoon sugar
1/4 teaspoon paprika
1/4 teaspoon Dijon mustard
Dash salt

Steps:

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/4-in. shell; discard seeds and chop pulp. Invert shells onto paper towels to drain. , In a small bowl, combine the chopped tomatoes, cucumber, green pepper and celery. In another small bowl, combine the dressing ingredients; pour over vegetables and toss to coat. Spoon into tomato shells.

Nutrition Facts : Calories 94 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 224mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 3g fiber), Protein 2g protein.