Spinach And Feta-Stuffed Tomatoes

recipe

Yield:

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

Ingredients

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

Preparation

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
My Notes

Only you will be able to view, print, and edit this note.

Add Note