Quick Stuffed Tomatoes
|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|
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 375Â° for 25 to 30 minutes or until heated through.