This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. — Scott Szekretar, Islip, New York
Veggie-Stuffed Tomatoes
Veggie-Stuffed Tomatoes
Prep Time
20 min
Cook Time
15 min
Yield
2 servings
Ingredients
- 2 medium tomatoes
- 1/2 small carrot
- 1/2 celery rib, sliced
- 1/2 small onion, peeled
- 1 small garlic clove, peeled
- 1/4 teaspoon dried oregano
- 2 teaspoons olive oil
- 1 tablespoon white wine or vegetable broth
- 1/3 cup dry bread crumbs
- 2 tablespoons grated Parmesan cheese
- 3 to 4 fresh basil leaves, thinly sliced
Directions
- Cut a thin slice off the top of each tomato. Leaving a 1/2-in. shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
- Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped. In large skillet, saute vegetable mixture and oregano in oil until tender. Add wine or broth; simmer, uncovered, until liquid is reduced by half, about 2 minutes. Remove from the heat; cool slightly. Stir in the bread crumbs, Parmesan cheese and basil.
- Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350° until heated through, 15-20 minutes.
Nutrition Facts
1 tomato: 182 calories, 7g fat (2g saturated fat), 4mg cholesterol, 234mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 starch.
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