Spinach And Feta-Stuffed Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 large tomatoes (about 8 ounces each) |
cooking spray |
1 cup chopped onion |
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry |
1 cup cooked couscous |
2 teaspoons chopped fresh rosemary |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup (3 ounces) crumbled feta cheese |
Directions:
1. Preheat oven to 350°.
2. Cut top off each tomato. Scoop out pulp, leaving shells intact. Chop and reserve 3/4 cup pulp. Discard tops and remaining pulp, or save pulp for another use. Invert tomato shells on paper towels; let stand 30 minutes.
3. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and sauté 5 minutes or until tender. Add tomato pulp, spinach, couscous, rosemary, salt, and pepper; cook 2 minutes or until thoroughly heated. Remove from heat, and stir in feta cheese.
4. Spoon about 3/4 cup filling into each tomato shell. Place tomatoes into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 25 minutes or until thoroughly heated.
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