Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: 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. drain off excess liquid from pulp; chop pulp and set aside. in a small non-stick skillet, heat margarine until bubbly and hot; add onion and green pepper and sauté until soft. add reserved tomato pulp and cook until all moisture has evaporated; remove from heat. preheat oven to 375°f add olives, bread crumbs, salt, and pepper to tomato pulp mixture; spoon 1/4 of the mixture into reserved tomato shells. 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.

Target recipe: combine bread crumbs with parmesan, parsley, chives, tarragon, and pepper. mix onion, seasoned bread crumbs, and melted butter. cut tomatoes in half (horizontally) and seed them. fill with bread crumbs and bake in buttered baking dish for about ten minutes at 350 degrees. starting with room temperature tomatoes reduces cooking time and helps assure a firm tomato is served to guests.