Mediterranean Stuffed Tomatoes

As seen on CookingLight

A ripe summer tomato is delicious by itself, but adding a little fresh basil and feta cheese makes it amazing! Use any cooked whole grain in the stuffing, but wait for a ripe tomato, or you’ll be disappointed with the results.

Ingredients

4 medium ripe tomatoes
1 cup cooked brown rice or quinoa
1/2 cup no-salt added canned cannellini beans, rinsed & drained
1/3 cup torn fresh basil leaves
1 ounce feta cheese, crumbled
1 tsp olive oil
1/4 tsp black pepper
1/8 tsp kosher salt

Nutritional Information

Calories 132 • Fat 4g • Satfat 1g • Unsatfat 3g • Protein 5g • Carbs 21g • Fiber 4g • Sugars 4g • Added Sugars 0g • Sodium 142mg • Calcium 7% DV • Potassium 9% DV

How to Make It

Step 1

Preheat the oven to 375°F.

Step 2

Cut the tops off the tomatoes and discard. Carefully scoop out the tomato pulp, leaving the shells intact and reserving 1/2 cup of the pulp. Finely chop the reserved pulp. Place the tomato shells in a small square baking dish.

Step 3

Combine the chopped tomato pulp, rice, beans, basil, feta, oil, pepper, and salt in a large bowl. Divide the mixture evenly among the tomato shells. Bake until thoroughly heated, about 12 minutes.

Step 4

Dairy-Free and Vegan Option: Prepare the recipe as directed, substituting 1/4 cup chopped kalamata olives and 2 tablespoons toasted pine nuts for the feta cheese.