Instructions: Cut off top 1/4 of tomatoes. With a spoon, scoop out most of pulp and seeds and discard. Brush outsides of tomato shells with 1 tablespoon oil; place tomatoes in a microwave-able dish.

In a medium skillet, over medium-high heat, heat 1 tablespoon oil. Add onion and cook, stirring until it starts to brown, about 4 minutes. Add garlic and red pepper; cook 30 seconds longer. Stir in beans; heat until hot. Add 3 tablespoons of cheese. Fill each tomato shell with bean mixture, dividing evenly.

In a cup, combine bread crumbs and remaining 1 tablespoon oil. Sprinkle tomatoes with crumbs. Lightly cover and microwave on high until tomatoes are tender but retain shape, about 4 minutes. Sprinkle with remaining cheese.

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