Mediterranean Stuffed Tomatoes

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Ingredients

  • 4 ripe tomatoes
  • 1 cup cooked brown rice or quinoa
  • ½ cup no-salt-added canned cannellini beans, rinsed and drained
  • ⅓ cup torn fresh basil leaves
  • ¼ cup crumbled feta cheese
  • 1 tsp olive oil
  • ¼ tsp black pepper
  • ⅛ tsp kosher salt

Instructions

  1. Preheat the oven to 375°F.
  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.
  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.

Nutritional Information

Main Total
Servings 4
Calories
132
132
Fat (g) 4 4
Sat. Fat (g) 1 1
Protein (g) 5 5
Carb (g) 21 21
Fiber (g) 4 4
Sodium (mg) 142 142

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