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Recipe Summary

Yield:
2 servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

129 calories; calories from fat 22%; fat 3.2g; saturated fat 0.9g; protein 5.2g; carbohydrates 21.1g; cholesterol 4mg; sodium 186mg.
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