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.