Stuffed Plum Tomatoes
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 91.2
- Total Fat: 3.5 g
- Cholesterol: 5.7 mg
- Sodium: 182.5 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.5 g
- Protein: 6.8 g
View full nutritional breakdown of Stuffed Plum Tomatoes calories by ingredient
Introduction
This is quick and easy. This version is low calorie and high fiber. You can substitute any vegetables for the broccoli. I've used carrots, spinach, celery, etc. This is quick and easy. This version is low calorie and high fiber. You can substitute any vegetables for the broccoli. I've used carrots, spinach, celery, etc.Number of Servings: 6
Ingredients
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Ingredients:
Feta Cheese, 0.25 cup, crumbled
Egg substitute, liquid (Egg Beaters), 0.25 cup
Broccoli, frozen, 1 package (10 oz)
Onions, raw, 4 tbsp chopped
Red Ripe Tomatoes, 6 plum tomato
Tofu, extra firm, 0.25 block
Progresso Bread Crumbs - Italian Style, 0.25 cup
Directions
Makes 6 servings - 1 stuffed tomato each.
Cut the tops off the 6 tomatoes. Scoop out the tomato pulp from the tomatoes and reserve what you scoop out in a bowl. Put the hollowed out tomatoes on the side.
Break up the tofu into a crumble or very small cubes.
Also chop the onion and crumble the Feta.
I usually buy the frozen broccoli chopped. If it is whole or florets, chop very small.
Basically, you want all of the ingredients to be about the same size.
Add the chopped ingredients, egg substitute, plus the bread crumbs to the bowl with the tomato pulp you scooped out earlier. Mix well.
Stuff the tomatoes with the stuffing mixture.
Bake for approximately 15 minutes at 350 degrees.
Note: I make all kinds of stuffed veggies. I've stuffed peppers, mushrooms, Eggplant, etc. I've mixed up all kinds of chopped veggies for the stuffing. Pretty much anything goes. For me, the key is watching the cheese and breadcrumbs. The egg substitute can be adjusted if you like a drier stuffing. Start with a tbsp. and then add. You want something the consistency of a damp turkey stuffing. I've also substituted Parmesean and other cheeses for the Feta.
I have not tried this in the microwave.
I hope you like this. I'm always looking for very low calorie, high fiber dishes that are fairly inexpensive to prepare.
Number of Servings: 6
Recipe submitted by SparkPeople user NOREENBX.
Cut the tops off the 6 tomatoes. Scoop out the tomato pulp from the tomatoes and reserve what you scoop out in a bowl. Put the hollowed out tomatoes on the side.
Break up the tofu into a crumble or very small cubes.
Also chop the onion and crumble the Feta.
I usually buy the frozen broccoli chopped. If it is whole or florets, chop very small.
Basically, you want all of the ingredients to be about the same size.
Add the chopped ingredients, egg substitute, plus the bread crumbs to the bowl with the tomato pulp you scooped out earlier. Mix well.
Stuff the tomatoes with the stuffing mixture.
Bake for approximately 15 minutes at 350 degrees.
Note: I make all kinds of stuffed veggies. I've stuffed peppers, mushrooms, Eggplant, etc. I've mixed up all kinds of chopped veggies for the stuffing. Pretty much anything goes. For me, the key is watching the cheese and breadcrumbs. The egg substitute can be adjusted if you like a drier stuffing. Start with a tbsp. and then add. You want something the consistency of a damp turkey stuffing. I've also substituted Parmesean and other cheeses for the Feta.
I have not tried this in the microwave.
I hope you like this. I'm always looking for very low calorie, high fiber dishes that are fairly inexpensive to prepare.
Number of Servings: 6
Recipe submitted by SparkPeople user NOREENBX.