Spinach-Stuffed Tomatoes

Oxmoor House
2 servings.


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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


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.

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.

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.

Created date

August 2009

Nutritional Information

Calories 129
Caloriesfromfat 22 %
Fat 3.2 g
Satfat 0.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.2 g
Carbohydrate 21.1 g
Fiber 0.0 g
Cholesterol 4 mg
Iron 0.0 mg
Sodium 186 mg
Calcium 0.0 mg