Spinach And Feta-Stuffed Tomatoes



4 servings (serving size: 1 tomato)

Recipe from

Oxmoor House

Nutritional Information

Calories 184
Fat 5.7 g
Satfat 3.4 g
Protein 9.1 g
Carbohydrate 27.8 g
Cholesterol 19 mg
Iron 2.9 mg
Sodium 459 mg
Caloriesfromfat 26 %
Fiber 6.1 g
Calcium 209 mg


4 large tomatoes (about 8 ounces each)
Cooking spray
1 cup chopped onion
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 cup cooked couscous
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup (3 ounces) crumbled feta cheese


Preheat oven to 350°.

Cut top off each tomato. Scoop out pulp, leaving shells intact. Chop and reserve 3/4 cup pulp. Discard tops and remaining pulp, or save pulp for another use. Invert tomato shells on paper towels; let stand 30 minutes.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and sauté 5 minutes or until tender. Add tomato pulp, spinach, couscous, rosemary, salt, and pepper; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in feta cheese.

Spoon about 3/4 cup filling into each tomato shell. Place tomatoes into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 25 minutes or until thoroughly heated.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2002
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