Mediterranean Stuffed Tomatoes
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
- Preheat the oven to 375°F.
- 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.
- 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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