Stuffed tomatoes

• 1 cup stove top cornbread stuffing
• 6 medium vine ripened tomatoes
• 1/2 cup Romano parmesan cheese grated
• 1/4 lb mozzarella cheese slices about quarter inch thick

1. Preheat oven 400Fahrenheit
2. Cut top off tomatoes hollow each one out
3. mix tomato parts that were hollowed out with cooked cornbread stuffing and cheese
4. Add to oven safe dish and add mozzarella cheese slices
5. Bake in oven for 25 minutes if they tip over stabilize with aluminum foil

stove top cornbread stuffing, tomatoes, romano parmesan cheese, mozzarella cheese

Taken from cookpad.com/us/recipes/362087-stuffed-tomatoes (may not work)