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Cheddar and Parmesan Stuffed Tomatoes
- 5 large beefsteak tomatoes
- 1 cup fresh parsley, chopped
- 3/4 cup bread crumbs or cornmeal
- 3/4 cup grated Cheddar cheese
- 1/4 cup fresh grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon fresh cracked black pepper, or to taste
- 2 tablespoons olive oil
Directions:View on Lisa's Kitchen
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