How to Make Quick Stuffed Tomatoes - A Step-by-Step Guide

Stuffed tomatoes are a classic dish that seem to never go out of style. They are perfect for a light lunch, a refreshing side dish, or a flavorful appetizer for a dinner party. These quick stuffed tomatoes are filled with a savory mixture of breadcrumbs, cheese, and herbs, and baked to perfection. They are the perfect way to showcase the juicy, flavorful summer tomatoes at their prime.

One of the best things about this recipe is that it is incredibly simple and quick to make. With jus...

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Ingredients

  • 4 large tomatoes
  • 1 ½ cups vegetable broth
  • ½ cup sun-dried tomatoes, chopped
  • 1 cup couscous
  • ¼ cup shredded nonfat mozzarella cheese
  • ¼ cup chopped fresh basil
  • 2 tablespoons minced fresh mint leaves
  • ¼ teaspoon ground black pepper

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 375 degrees F (190 degree C).
  • Cut the fresh tomatoes crosswise in half and scoop out 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 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 11x7 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

    245 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Cholesterol: 1mg
    • Sodium: 284mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 6g
    • Total Sugars: 7g
    • Protein: 11g
    • Vitamin C: 25mg
    • Calcium: 128mg
    • Iron: 2mg
    • Potassium: 522mg