Quick Stuffed Tomatoes


  • 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
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degree C).


  • Step 2

    Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.

  • Step 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.

  • Step 4

    Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.

  • Step 5

    Place the tomato shells in an 11×7 inchbaking 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.

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