Quick Stuffed Tomatoes

Yummy and quick stuffed tomatoes.

Step: 1

Preheat oven to 375 degrees F (190 degree C).

Step: 2

Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.

Step: 3

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.

Step: 4

Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.

Step: 5

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.

Per Serving: 245 calories; protein 11.4g; carbohydrates 47.7g; fat 1.1g; cholesterol 1.3mg; sodium 283.9mg.

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