Artichoke And Chili Stuffed Tomatoes

• 4 whole Roma Tomatoes, Halved And Hollowed Out
• 1/2 bags Defrosted, Frozen Artichoke Hearts, Chopped
• 4 ounces, weight Can Chopped Green Chilis
• 1/4 cups Mayonnaise
• 1/4 cups Shredded Cheese, Cheddar Or Mozzarella
• 1/4 cups Parmesan Cheese, Grated
• 1/4 cups Panko Bread Crumbs
• Olive Oil
• Salt And Pepper, to taste

1. Mix together defrosted and chopped artichokes, chilis, mayo, and shredded cheese. Add salt and pepper to taste.
2. Spoon mixture into tomato cavities.
3. Divide Parmesan to evenly top each tomato half.
4. Drizzle olive oil on baking sheet and place tomatoes evenly on sheet. Bake at 350 degrees for approximately 10 minutes, or until cheese is melted.
5. Top tomatoes with Panko bread crumbs. Broil on low for 5 minutes or until bread crumbs are lightly browned.
6. Serving size is 1 whole tomato per person.

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Taken from tastykitchen.com/recipes/sidedishes/artichoke-and-chili-stuffed-tomatoes/ (may not work)