Quick Stuffed Tomatoes

Yummy and quick stuffed tomatoes.

Original recipe makes 4 servings

Ingredients

4 large tomatoes
1 1/2 cups vegetable broth
1/2 cup sun-dried tomatoes, chopped
1 cup couscous
1/4 cup shredded nonfat mozzarella cheese
1/4 cup chopped fresh basil
2 tablespoons minced fresh mint leaves
1/4 teaspoon ground black pepper

  • PREP

    25 mins

  • COOK

    30 mins

  • READY IN

    55 mins

Directions

  1. Preheat oven to 375 degrees F (190 degree C).
  2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
  3. In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
  4. Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
  5. Place the tomato shells in an 11×7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.

Nutrition

Calories: 245 kcal
Carbohydrates: 47.7 g
Cholesterol: 1 mg
Fat: 1.1 g
Fiber: 6 g
Protein: 11.4 g
Sodium: 284 mg

Related Recipes:

Pasta with Tuna, Sun-Dried Tomatoes, Artichoke Hearts, Lemon, and White Wine Mediterranean Couscous Salad Macaroni and Tomatoes Eggplant with Tomatoes and Mint Bruschetta Stuffed and Baked Tomatoes Pasta with Scallops, Zucchini, and Tomatoes Couscous with Mushrooms and Sun-Dried Tomatoes Baked Haddock with Spinach and Tomatoes Spaghetti with Garlic, Herbs, and Tomatoes Pasta Chicken and Sun-Dried Tomatoes