Cut a 1/2-inch sice from the top of each tomato, discard tops. Scoop out pulp and throw away the seeds. Coarsely chop pulp (should have about 1 cup), and set aside. In a medium skillet cook garlic in margarine for 30 seconds. Stir in the tomato pulp, green pepper, and basil. Cook for 2 minutes or until green-pepper is crisp-tender. Stir in croutons and parsley. Spoon mixture into the tomatoes. Arrange stuffed tomatoes in a 9-inch pie plate. Bake, uncovered, in a 3500 oven for 10 to 15 minutes or until heated through. Makes 4 servings

From the 'REcipeinternet: Recipes from Around the World' recipe list.