Rating: 4 stars
49 Ratings
  • 5 star values: 24
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

Yummy and quick stuffed tomatoes.

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

245 calories; protein 11.4g; carbohydrates 47.7g; fat 1.1g; cholesterol 1.3mg; sodium 283.9mg. Full Nutrition
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