Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4c chopped mushrooms (used for pizza night)1/4c chopped red onions (used for pizza night)1Tbsp EVOO3/4c pasta sauce, divided (leftover)1c brown rice (leftover from a steam-in-a-bag)1/2oz. cheddar cheese1/2oz. light pepperjackpinch of kosher salt2 medium tomatoes (from my garden)
1. Pre-heat the oven at 350F and spray baking dish with cooking spray.
2. cut the tops off the tomaotes and remove the plup and discard.
3. Pre-heat your skillet over med-low heat, once heated add your EVOO (or oil of choice) once that is heated add the mushrooms. Cook until they are a light brown. When the mushrooms are light brown add the onions and pinch of salt. Continue to cook until brown.
4. Add 1/2c of sauce and rice to the skillet and mix with the mushrooms and onions.
5. Place remaining sauce in the center of a baking dish, but do NOT spread too thin.
6. stuff the tomatoes being careful NOT to split them and then place in dish right in the sauce. There should be left over rice mix. I placed in around the tomatoes in the sauce.
7. Tent with foil and bake for 10min. Remove the foil and add the cheeses and return for 5 more minutes....longer if you like your cheese browner. ^_~
Serving Size: Each tomato is one serving with a little of the overflow of rice.
2. cut the tops off the tomaotes and remove the plup and discard.
3. Pre-heat your skillet over med-low heat, once heated add your EVOO (or oil of choice) once that is heated add the mushrooms. Cook until they are a light brown. When the mushrooms are light brown add the onions and pinch of salt. Continue to cook until brown.
4. Add 1/2c of sauce and rice to the skillet and mix with the mushrooms and onions.
5. Place remaining sauce in the center of a baking dish, but do NOT spread too thin.
6. stuff the tomatoes being careful NOT to split them and then place in dish right in the sauce. There should be left over rice mix. I placed in around the tomatoes in the sauce.
7. Tent with foil and bake for 10min. Remove the foil and add the cheeses and return for 5 more minutes....longer if you like your cheese browner. ^_~
Serving Size: Each tomato is one serving with a little of the overflow of rice.
Nutritional Info Amount Per Serving
- Calories: 257.2
- Total Fat: 11.0 g
- Cholesterol: 3.8 mg
- Sodium: 465.4 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 4.0 g
- Protein: 6.4 g
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