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Quick Stuffed Tomatoes

Quick Stuffed Tomatoes

Name: Quick Stuffed Tomatoes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
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

Rating: 4.22 stars

50 Ratings
38 Reviews
6 Photos

Yummy and quick stuffed tomatoes.

By Alison

Recipe Summary

prep:

25 mins

cook:

30 mins

total:

55 mins

Servings:

Yield:

4 servings

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

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).

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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 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 Facts

Per Serving:

244.6 calories; 11.4 g protein; 47.7 g carbohydrates; 1.3 mg cholesterol; 283.9 mg sodium. Full Nutrition

Reviews (38)

Most helpful positive review

Mark P

12/02/2006

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. (This doesn't matter to me as I'll skip the tomatoes in the future.) Filling: Since some reviewers suggested adding nuts instead of plain couscous I used Near East brand toasted pine nut couscous mix. For lack of ingredients I used goat cheese instead of mozzarella. This turned out fine in small quantities. Since I'm not that great a cheese fan I may skip it entirely next time. I also left out the mint. I'm glad I didn't leave out the basil -- I felt it added a lot to the recipe. Tomatoes: The tomatoes don't acquire the spicing of the couscous and end up dragging down the dish with their blandness. In addition they made the couscous soggy -yes I drained the tomatoes as the recipe suggested- making the couscous less pleasant to eat. If however you insist on using the tomatoes I suggest you cut them in half horizontally. I made the mistake of cutting a small hole in the top and emptyed the insides and filled the tomato through that hole. This was bad because as the tomatoes expanded during baking the skin wrinkled and shrunk causing some tomatoes to split. (One of my uploaded pictures shows this.) Read More

Helpful

(23)

Most helpful critical review

SERRA_G

07/17/2003

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 something else chewier it might be better. Read More

Helpful

(10)

50 Ratings

5 star values: 24
4 star values: 18
3 star values: 4
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Mark P

12/02/2006

Helpful

(23)

JTWOODARD

07/17/2003

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 out. Good main dish alone but I agree with the reviewer that it said it could benefit from something with. Read More

Helpful

(21)

Joshua Wohl

02/15/2011

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 comments about the mix being too soggy I strained the tomato pulp before adding it to the mix. I cooked it with the tomato top on and then removed the top for the last few minutes and put the tomatoes under the broiler. Overall the taste was wonderful no problems with the consistency and this recipe was quick easy and delicious. Read More

Helpful

(13)

SERRA_G

07/17/2003

Helpful

(10)

Shirin

08/17/2009

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 with mozarella and parmesan and the other half with feta cheese. Read More

Helpful

(8)

DANIWINTER

09/07/2004

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 seasonings. So yummy! Read More

Helpful

(6)

GLASERJD

11/07/2002

Deilicious inexpensive and easy. What could be better? Read More

Helpful

(6)

kellieann

04/21/2011

These were pretty good I added fresh garlic. Next time I will leave out the mint. Read More

Helpful

(5)

JCC

08/29/2007

Overall I thought this came out really good. I added some kalamata olives to the couscous and omitted the mint. I stuffed the tomatoes and put them on the grill. Before grilling them I added more mozzarella to the top so there was nice melted cheese top. It was great. Next time I might add some garlic or something. It felt like something was missing. Read More

Helpful

(5)

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Nutritional Information

Quick Stuffed Tomatoes

Servings Per Recipe: 4
Calories: 244.6

% Daily Value *

protein: 23 %

carbohydrates: 15 %

exchange other carbs:

dietary fiber: 24 %

sugars:

fat: 2 %

saturated fat: 1 %

cholesterol:

vitamin a iu: 48 %

niacin equivalents: 31 %

vitamin b6: 12 %

vitamin c: 42 %

folate: 10 %

calcium: 13 %

iron: 11 %

magnesium: 15 %

potassium: 15 %

sodium: 11 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.