Serves: 4
Total Calories: 284

* See note below.
4 tomatoes firm large
1 cup mushrooms sliced
1 (8-ounce) can water chestnut drained and coarsely chopped, or 3/4 cup peeled and chopped jicama
1/3 cup onion chopped
1/4 cup green bell pepper chopped
1 tablespoon butter or margarine
1 cup seasoned stuffing mix
1/4 teaspoon thyme dried, crushed
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper
Paprika

* Cooking Time: 12 to 14 minutes Power: 100% (700 watts) 50% (350 watts) Standing Time: 2 minutes Cut off tops of tomatoes and scoop out seeds and pulp, leaving a firm shell. Chop pulp and reserve 3/4 cup. Turn tomato shells upside down to drain set aside.

In a 1-quart microwavable dish, place mushrooms, water chestnuts, onion, green pepper and butter. Microwave, uncovered, at 100% power (700 watts) for 4 to 5 minutes or until green pepper is tender.

Stir in stuffing mix, reserved 3/4 cup tomato pulp, thyme, garlic powder, salt and pepper. Reduce power and microwave, uncovered, at 50% power (350 watts) for 3 minutes or until heated through.

Place tomato shells 2 inches apart on a microwavable plate. Spoon filling into shells, mounding if needed. Sprinkle with paprika. Cover with waxed paper. Microwave at 100% power for 5 to 6 minutes or until tomato shells are softened slightly and feel warm, rotating plate after 2 minutes. Let stand for 2 minutes before serving.

Nutritional Facts:

Serves: 4
Total Calories: 284
Calories from Fat: 105

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