Stuffed Plum Tomatoes

Even the non-tomato eaters gobble this one down (serves 4):
8 oz ricotta cheese
1/2 cup shredded mozzarella cheese
3/4 cup multi-grain bread crumbs
1/2 t cayenne pepper
2 T parsley-chopped
4 plum tomatoes
1/2 cup grated Parmesan cheese
salt-to taste
pepper-to taste
1. In a bowl, mix ricotta and mozzarella cheese, breadcrumbs, cayenne pepper, parsley, salt, and pepper.
2. Cut each tomato in half, length wise, and remove seeds and core (which can be used for tomato salad, sandwich garnish, or tomato sauce).
3. Fill each tomato half with cheese mixture; top with Parmesan cheese.
4. Place stuffed tomatoes onto a baking sheet, sprayed with cooking spray, and bake at 400F until tomatoes are soft and the tops have browned (approximately 15-18 minutes).

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