Stuffed Tomatoes 2

In a small bowl, combine the bread crumbs, Parmesan, basil, parsley and pepper. Mix well. Add the oil and stir until well-combined.

Slice the tomatoes in half crosswise and squeeze gently to remove the seeds. Place 2 tablespoons of the bread-crumb stuffing into each tomato, mounding slightly. Place on a broiling pan or a no-stick baking sheet coated with no-stick spray. Broil 4″ from the heat for 1 to 2 minutes, or until lightly browned. Serve with the rice.

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