Ricotta & Herb Stuffed Tomatoes Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| Tomatoes | 4 Medium | |
| 3 small white potatoes, thinly sliced, about 12 oz. | ||
| Onion | 2 Tablespoon, chopped | |
| Water | 2 Tablespoon | |
| 1/2 cup part-skim ricotta cheese | ||
| Skim milk | 3 Tablespoon | |
| Snipped parsley | 1 Tablespoon | |
| Dried basil leaves | 1/4 Teaspoon | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Carrot | 2 Tablespoon, finely grated | |
Directions
Remove slice from stem end of tomatoes.
Scoop out pulp.
Place tomato shells upside down in 9-inch square baking dish.
Set aside.
In 1-quart casserole, combine potatoes, onion and water.
Cover.
Microwave at High for 5 to 10 minutes, or until tender, stirring once.
Place potato mixture in medium mixing bowl.
Add remaining ingredients, except carrot.
Beat until smooth.
Stir in carrot.
Spoon mixture into tomato shells.
Microwave at High for 4 to 8 minutes, or until tomatoes are heated through, rearranging once.
Scoop out pulp.
Place tomato shells upside down in 9-inch square baking dish.
Set aside.
In 1-quart casserole, combine potatoes, onion and water.
Cover.
Microwave at High for 5 to 10 minutes, or until tender, stirring once.
Place potato mixture in medium mixing bowl.
Add remaining ingredients, except carrot.
Beat until smooth.
Stir in carrot.
Spoon mixture into tomato shells.
Microwave at High for 4 to 8 minutes, or until tomatoes are heated through, rearranging once.
Chef
