Side Dishes

Veggie-Stuffed Tomatoes

Flavors of the Mediterranean — feta, oregano, garlic and pepper — season these savory tomatoes.
Prep Time: 20 minutes
Bake Time: 20 minutes
Yield: 5 servings

5 large plum tomatoes (about 1¼ pounds total)
1 cup finely chopped fresh broccoli
1 tablespoon water
1/3 cup old-fashioned rolled oats
3 tablespoons crumbled lowfat feta cheese
½ teaspoon dried oregano leaves
½ teaspoon bottled minced garlic
¼ teaspoon coarsely ground black pepper
5 teaspoons finely shredded Parmesan cheese


  1. Cut ½ inch from stem end of each tomato. Cut a thin slice from the bottom of each tomato, allowing tomatoes to stand upright. Using grapefruit spoon or regular spoon, scoop out pulp and seeds from tomatoes; discard. Place tomatoes in a shallow baking dish.
  2. In small microwave-safe bowl combine broccoli and water. Microwave, covered, on HIGH for 1 minute. Drain well. Stir in oats, feta cheese, oregano, garlic and pepper. Spoon into tomatoes. Sprinkle Parmesan cheese on top. Bake in 350° F oven for 20 to 25 minutes or until heated through.

Per Serving (1 tomato):
calories: 54; 16 calories from fat
total fat: 2 g; 1 g saturated fat, 0 g trans fat
cholesterol: 4 mg
sodium: 90 mg
total carbohydrates: 7 g
fiber: 2 g
sugars: 2 g
protein: 4 g; vitamins: vitamin A (20% DV), vitamin C (35% DV)
minerals: calcium (4% DV), iron (4% DV)
exchanges: 0.5 starch, 1 vegetable


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