Tim - there is not any meat in this recipe either, so we added a little ground beef. Its a REALLY good recipe (really)!
Cut slices from stem ends of tomatoes, scoop out centers and save for stuffing. Pour soup into a 9” x 9” baking dish; set tomatoes in soup. Sprinkle tomato cavities with salt and pepper.
Prepare stuffing: Cook chopped onion, green pepper, and celery in the margarine for 5 minutes, or until tender, stirring occasionally. Stir in chopped tomato centers. Add bread crumbs/cooked rice and optional ground beef.
Stuff tomato shells with stuffing, and sprinkle with Parmesan cheese. Bake at 350 degrees for about 30 minutes.
Serve with white rice, a salad, and warmed Tuscan bread.
Serves 5 - 6.
For variation, try other vegetables as stuffing or additions to the stuffing.