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Quick Stuffed Tomatoes

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  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 989 Calories from Fat 40

% Daily Value*

Total Fat 5 g7.1%

Saturated Fat 0.62 g3.1%

Trans Fat 0 g

Cholesterol 5 mg1.7%

Sodium 1033.2 mg43.1%

Total Carbohydrates 196 g65.5%

Dietary Fiber 24.1 g96.5%

Sugars 30.3 g

Protein 44 g87.7%

Vitamin A 161.9% Vitamin C 189.9%

Calcium 41.8% Iron 47.2%

*Based on a 2000 Calorie diet

Quick Stuffed Tomatoes Recipe