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Ricotta & Herb Stuffed Tomatoes

Microwave.Lady's picture
Ingredients
  Tomatoes 4 Medium
  White potatoes 12 Ounce, thinly sliced (3 Small Pieces)
  Chopped onion 2 Tablespoon
  Water 2 Tablespoon
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Skim milk 3 Tablespoon
  Snipped parsley 1 Tablespoon
  Dried basil leaves 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Finely grated carrot 2 Tablespoon
Directions

Remove slice from stem end of tomatoes.
Scoop out pulp.
Place tomato shells upside down in 9-inch square baking dish.
Set aside.
In 1-quart casserole, combine potatoes, onion and water.
Cover.
Microwave at High for 5 to 10 minutes, or until tender, stirring once.
Place potato mixture in medium mixing bowl.
Add remaining ingredients, except carrot.
Beat until smooth.
Stir in carrot.
Spoon mixture into tomato shells.
Microwave at High for 4 to 8 minutes, or until tomatoes are heated through, rearranging once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
2

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