4 lg. tomatoes
1/2 c. sliced mushrooms
1/2 c. chopped water chestnuts
4 tbsp. chopped green and red bell pepper
1 tbsp. Butter Buds liquid
3 oz. pkg. Lite cream cheese
1 1/2 c. cooked red snapper, cubed
1/2 c. frozen peas, thawed
1 tsp. pepper
1/4 c. soft bread crumbs
2 tsp. chopped parsley
2 tsp. Butter Buds liquid

Heat oven to 350 degrees. Cut off tops of tomatoes, remove pulp. In medium skillet saute mushrooms, water chestnuts, and red and green peppers in 1 tablespoon Butter Buds. Stir in cream cheese. Blend well. Stir in fish and peas. Season with pepper.

Place tomatoes in 8 inch square baking dish. Spoon fish mixture into tomato shells. In small bowl combine bread crumbs, parsley, and liquid Butter Buds. Sprinkle over tomatoes. Bake at 350 degrees for 10-15 minutes. Serves 4.