Stuffed Tomatoes

Recipe Ingredients

4		Beefsteak tomatoes
2 teaspoons	10ml	Vegetable oil
2		Celery stalks - chopped
1		Onion - chopped
1		Garlic clove - minced
2		Whole-wheat bread - made into crumbs
1/2 cup	73g / 2.6oz	Chopped mushrooms
2 tablespoons	30ml	Minced parsley
1/2 teaspoon	2.5ml	Dried sage
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Grated Parmesan cheese

Recipe Instructions

To prepare the tomato shells, slice off the stem end of each tomato; cut away the stem base and finely chop the usable pulp from the tops. With a grapefruit spoon, carefully scoop out the pulp from the tomatoes; place the tomato pulp in a small bowl. Invert the tomato shells onto a plate; let stand 30 minutes to drain.

Preheat the oven to 350 degrees. Spray a 10- by 6- inch baking pan with nonstick cooking spray.

Meanwhile, in a large nonstick skillet, heat the oil. Add the celery, onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Stir in the bread crumbs, mushrooms, parsley, sage, salt, pepper and the reserved tomato pulp; cook, stirring as needed, until heated through, about 2 minutes.

Spoon the filling into the tomato shells; sprinkle the Parmesan cheese on top of each. Place upright in the pan and bake until heated through, about 25 minutes.

This recipe yields 4 servings.

Per Serving: 138 Calories, 5 g Total Fat, 2 g Saturated Fat, 4 mg Cholesterol, 342 mg Sodium, 19 g Total Carbohydrate, 4 g Dietary Fiber, 6 g Protein, 111 mg Calcium.

Serving Provides: 1 Bread, 2 Fruit/Vegetables, 1 Fat.

Points Per Serving: 2.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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