Spinach-Stuffed Tomatoes

Name: Spinach-Stuffed Tomatoes
Ingredients: 2 medium tomatoes; Olive oil-flavored vegetable cooking spray; 1/2 teaspoon olive oil; 1 tablespoon finely chopped shallot; 2 cups shredded fresh spinach; 1/2 cup cooked basmati rice (cooked without salt or fat); 2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese, divided; 1 1/2 tablespoons nonfat mayonnaise; 1 teaspoon fresh lemon juice

9 ingredients

3 steps

Ingredients

2 medium tomatoes
Olive oil-flavored vegetable cooking spray
1/2 teaspoon olive oil
1 tablespoon finely chopped shallot
2 cups shredded fresh spinach
1/2 cup cooked basmati rice (cooked without salt or fat)
2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese, divided
1 1/2 tablespoons nonfat mayonnaise
1 teaspoon fresh lemon juice

Directions

1

Slice 1/4 inch from stem end of each tomato; discard stem ends. Carefully scoop out pulp, leaving shells intact. Chop pulp; set aside. Invert tomato shells on paper towels to drain.
2

Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add shallot; saute 3 minutes. Add reserved tomato pulp and spinach; cook 3 minutes, stirring frequently.
3

Transfer vegetable mixture to a bowl. Stir in rice, 1 tablespoon cheese, mayonnaise, and lemon juice. Spoon vegetable mixture evenly into tomato shells. Place tomatoes in a small shallow casserole coated with cooking spray. Bake at 325° for 15 minutes; sprinkle with remaining 1 tablespoon cheese. Bake an additional 3 minutes or until cheese melts.