4 medium tomatoes
1 T. margarine
2 cloves garlic, minced
1 T. fresh basil
1/2 C. green bell pepper, chopped
1 tsp. dried basil
3/4 C. croutons
Cut a 1/2-inch slice from the top of each tomato and discard tops. Scoop out pulp and discard seeds. Coarsely chop pulp. Set aside.
In a skillet, cook garlic in margarine for 30 seconds. Stir in tomato pulp, green pepper and basil. Cook for 2 minutes or until green pepper is crisp and tender. Stir in croutons.
Spoon crouton mixture into tomatoes. Arrange tomatoes on a 9-inch pie plate.