Quick Stuffed Tomatoes

Name: Quick Stuffed Tomatoes
Ingredients: 4 large tomatoes; 1 1/2 cups vegetable broth; 1/2 cup sun-dried tomatoes, chopped; 1 cup couscous; 1/4 cup shredded nonfat mozzarella cheese; 1/4 cup chopped fresh basil; 2 tablespoons minced fresh mint leaves; 1/4 teaspoon ground black pepper

8 ingredients

5 steps

Ingredients

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

Directions

1

Preheat oven to 375 degrees F (190 degree C).
2

Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
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.
4

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