Stuffed Tomatoes

Recipe Author: Conne Ward Cameron

There are a million ways to stuff tomatoes. This one is adapted from one offered from the folks at Serenbe Farms.

Ingredients:

4 large slicing tomatoes 1/2 cup onions and peppers, chopped 1 1/2 cups organic vegetable broth 1 cup couscous 1/4 cup shredded mozzarella cheese 1/4 cup chopped fresh basil 2 tablespoons minced fresh mint leaves 1/4 teaspoon organic ground black pepper 1/4 cup grated Parmesan

Preparation:

Preheat oven to 375 degrees.

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

towels or dish cloth to drain.

In a small saucepan, sauté the peppers and onions. Add the vegetable broth and bring to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.

Stir in the cheese, basil, mint and black pepper. Then gently stir in the tomato pulp. Season to taste.

Arrange the tomato shells in a lightly greased 11×7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F for 25 to 30 minutes or until heated through. Sprinkle with grated Parmesan and bake 5 minutes more. Serve hot, warm or cold.

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