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My review
Quick Stuffed Tomatoes
Jen
"Yummy and quick stuffed tomatoes."
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Ingredients
55 m servings 245 calsOriginal recipe yields 4 servings
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- US
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 245 calories; 1.1 g fat; 47.7 g carbohydrates; 11.4 g protein; 1 mg cholesterol; 284 mg sodium. Full nutrition
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Reviews
Read all reviews 3648 Ratings
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Most helpful positive review
12/2/2006
Like three earlier reviewers, I thought the filling was great but would skip the tomatoes entirely. Incidentally, I had a lot of extra filling -- this would've probably filled eight tomatoes. (...
Most helpful critical review
10/10/2000
This recipe had a really good flavor, but the texture was pretty mushy. I think adding some pine nuts would give it a nice crunch. Also, I ate it as the main course. As side dish with somethi...
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12/2/2006
Like three earlier reviewers, I thought the filling was great but would skip the tomatoes entirely. Incidentally, I had a lot of extra filling -- this would've probably filled eight tomatoes. (...
3/3/2001
Really Good. Have made it twice. Second time made a couple of changes. Used Fresh Mozarella and baked the tomatos with the caps on, it helped keep the moisture in so the couscous did not dry ...
2/13/2011
Excellent! I used pine nut couscous mix, substituted goat cheese for the mozzarella, added roasted red peppers along with the sun dried tomatoes, and skipped the mint. Also, after reading the ...
10/10/2000
This recipe had a really good flavor, but the texture was pretty mushy. I think adding some pine nuts would give it a nice crunch. Also, I ate it as the main course. As side dish with somethi...
8/17/2009
Amazingly delicious with some changes: Sauteed 1\2 yellow onions with 3 garlic cloves and 1\4 cup of fresh parsley. Salted the pulp before added to cous cous mixture. Made half the tomatoes w...
9/7/2004
I made this recipe, and even my picky boyfriend liked it. I'm so glad I stumbled upon it. I left out the fresh basil and mint, but added in some crushed red pepper flakes and dried italian sea...
4/20/2011
These were pretty good, I added fresh garlic. Next time I will leave out the mint.