Quick Stuffed Tomatoes

Ingredients

• Servings: 4
• 4 large tomatoes
• 1 1/2 cups vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup couscous
• 1/4 cup shredded nonfat mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 tablespoons minced fresh mint leaves
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degree c).
• cut the fresh tomatoes crosswise in half and scoop out 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 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 11x7 inch baking dish. spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. bake at 375 degrees f (190 degrees c) for 25 to 30 minutes or until heated through.