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Spinach & Olives Stuffed Tomatoes

Diet.Chef's picture
Ingredients
  Vegetable broth 1 1⁄2 Cup (24 tbs)
  Millet 1⁄2 Cup (8 tbs)
  Tomatoes 6 Medium
  Olive oil 2 Teaspoon
  Garlic 1 Clove (5 gm), minced (Large Clove)
  Packed baby spinach leaves 1⁄2 Cup (8 tbs)
  Pitted kalamata olives 2 Tablespoon, chopped
Directions

In a small saucepan over high heat, bring the broth to a boil.
Add the millet.
Reduce the heat to low, cover, and simmer for 40 minutes, or until the broth is absorbed and the millet is tender.
Remove the pan from the heat.
Meanwhile, preheat the oven to 375°F.
Slice the top quarter from each tomato and reserve.
Remove the seeds from each tomato.
Scoop out the pulp from each tomato and chop.
Set the pulp aside.
Heat the oil in a medium skillet over medium heat.
Add the garlic and onion and cook, stirring occasionally, for 5 minutes.
Add the reserved tomato pulp, the spinach, and the olives and cook, stirring occasionally, for 5 minutes, or until tender.
Add the millet and cheese.
Evenly divide the millet mixture among the tomatoes and replace the tops on each tomato.
Place the tomatoes in an 11" X 8" baking pan.
Bake for 15 minutes, or until heated through.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
70 Minutes
Ready In: 
0 Minutes
Servings: 
6

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