Spinach And Feta-Stuffed Tomatoes

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 184
  • Fat: 5.7g
  • Saturated fat: 3.4g
  • Protein: 9.1g
  • Carbohydrate: 27.8g
  • Cholesterol: 19mg
  • Iron: 2.9mg
  • Sodium: 459mg
  • Calories from fat: 26%
  • Fiber: 6.1g
  • Calcium: 209mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
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