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Quick Stuffed Tomatoes

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Ingredients
  Tomatoes 4 Large
  Fat free, low sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Sun-dried tomatoes 1⁄2 Cup (8 tbs), chopped
  Couscous 1 Cup (16 tbs)
  Shredded non fat mozzarella cheese 1 Ounce (1/4 Cup)
  Chopped fresh basil 1⁄4 Cup (4 tbs) (Loosely Packed)
  Minced fresh mint 2 Tablespoon
  Ground black pepper 1⁄4 Teaspoon
Directions

Cut the fresh tomatoes crosswise in half and scoop out the pulp.
Coarsely chop the pulp; set aside.
Invert the tomato shells on paper towels to drain.
In a small saucepan, bring the broth and sun-dried tomatoes to a boil.
Remove the saucepan from the heat and stir in the couscous.
Cover and let stand for 5 minutes.
Stir in the cheese, basil, mint and pepper.
Then gently stir in the tomato pulp.
Place the tomato shells in an 11" X 7" baking dish.
Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells.
Bake at 375° for 25 to 30 minutes or until heated through.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Quick

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