Olive Stuffed Tomatoes

Directions

1. 1
   Cut thin slice from stem end of each tomato and scoop out pulp, reserving shells; set shells upside-down on paper towels and let drain.
2. 2
   Drain off excess liquid from pulp; chop pulp and set aside.
3. 3
   In a small non-stick skillet, heat margarine until bubbly and hot; add onion and green pepper and saute until soft.
4. 4
   Add reserved tomato pulp and cook until all moisture has evaporated; remove from heat.
5. 5
   Preheat oven to 375F
6. 6
   Add olives, bread crumbs, salt, and pepper to tomato pulp mixture; spoon 1/4 of the mixture into reserved tomato shells.
7. 7
   Place stuffed tomatoes in a shallow oven-proof dish that is just large enough to hold them upright; bake until tomatoes are soft, 25 to 30 minutes.