Tomatoes stuffed with Shrimp

Preheat oven to 350°F (175°C). Wash the medium tomatoes and cut off the top quarter of each tomato, then use a small spoon to gently scoop out the seeds and pulp, leaving a sturdy shell about ¼ inch thick.

Crumble the bread slices into fine crumbs using your hands or a food processor.

Melt the butter in a medium skillet over medium heat, then add the minced onion and minced green pepper, stirring frequently until softened, about 3-4 minutes.

Add the bread crumbs to the skillet and stir to coat with butter, cooking for an additional 1-2 minutes until fragrant.

Drain the canned shrimp and halve them if needed, then fold the shrimp, minced parsley, salt, and paprika into the bread crumb mixture until evenly combined.

Spoon the shrimp mixture evenly into each hollowed tomato shell, mounding slightly on top.

Place the stuffed tomatoes upright in a buttered baking dish and transfer to the preheated oven.

Bake for 20-25 minutes until the tomato shells are tender but still hold their shape, and the topping is lightly browned.

Remove from the oven and allow to cool for 2-3 minutes before serving.