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Watkins Baked Stuffed Tomatoes

6 medium Tomatoes
1 1/2 cups fresh bean sprouts
1/4 cup chopped green onion
1 Tbsp. Watkins Original Grapeseed Oil
1 tsp. Watkins Cole Slaw Seasoning
1/4 tsp Watkins Garlic Flakes
1/3 cup fine dry bread crumbs
1 Tbsp. grated Parmesan cheese
1 tsp. Watkins Onion & Garlic Pepper
1 tsp. Watkins Original Grapeseed Oil

Cut tops off tomatoes, remove centers, leaving shells. Drain tomatoes, chop enough centers to make 1/3 cup. Cook sprouts and green onions in the one tablespoon Watkins Original Grapeseed Oil 3 to 5 minutes, until tender. Remove from heat; stir in chopped tomato, Watkins Cole Slaw Seasoning and Watkins Garlic Flakes. Fill tomatoes with sprout mixture. Combine crumbs, cheese Watkins Onion & Garlic Pepper and 1 teaspoon Watkins Original Grapeseed Oil. Sprinkle over tomatoes. Place tomatoes in 8 inch square baking pan. Bake at 375 degrees for 20-25 minutes, until heated through.

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