Quick Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 4 Large | |
| Sodium chicken broth | 1 1/2 Cup (16 tbs) | |
| Sun-dried tomatoes | 1/2 Cup (16 tbs), Sun-dried | |
| Couscous | 1 Cup (16 tbs) | |
| Shredded mozzarella cheese | 1/4 Cup (16 tbs) | |
| Basil | 1/4 Cup (16 tbs), chopped | |
| Mint | 2 Tablespoon, minced | |
| Ground black pepper | 1/4 Teaspoon |
Directions
Cut the fresh tomatoes crosswise in half and scoop out the pulp.
Coarsely chop the pulp; set aside.
Invert the tomato shells on paper towels to drain.
In a small saucepan, bring the broth and sun-dried tomatoes to a boil.
Remove the saucepan from the heat and stir in the couscous.
Cover and let stand for 5 minutes.
Stir in the cheese, basil, mint and pepper.
Then gently stir in the tomato pulp.
Place the tomato shells in an 11" X 7" baking dish.
Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells.
Bake at 375° for 25 to 30 minutes or until heated through.
Coarsely chop the pulp; set aside.
Invert the tomato shells on paper towels to drain.
In a small saucepan, bring the broth and sun-dried tomatoes to a boil.
Remove the saucepan from the heat and stir in the couscous.
Cover and let stand for 5 minutes.
Stir in the cheese, basil, mint and pepper.
Then gently stir in the tomato pulp.
Place the tomato shells in an 11" X 7" baking dish.
Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells.
Bake at 375° for 25 to 30 minutes or until heated through.
Chef
