VT Baked Stuffed Tomatoes

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* Exported from MasterCook *

 

Baked Stuffed Tomatoes

 

Recipe By :Vegetarian Times, October 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 ounces package frozen chopped spinach -- thawed, squeezed to

remove as much moisture as possible

1 cup small curd low-fat (2%) cottage cheese -- (8 oz)

1/2 cup thinly sliced scallions

1/4 cup soft blue cheese -- crumbled (1 oz)

1/2 teaspoon freshly ground pepper

15 ounces canned white beans -- rinsed and drained

8 cups mixed salad greens

 

Preheat oven to 400F. Bring medium saucepan of water to a boil for tomatoes.

 

In medium bowl, mix spinach, cottage cheese, scallions, blue cheese and pepper

until well blended. Gently stir in beans.

 

With small, sharp knife, score an " X " in base of each tomato. Carefully drop

tomatoes into boiling water and cook 20 seconds. Remove from water with slotted

spoon. When cool enough to handle, peel tomatoes with paring knife and cut out

cores. Cut each tomato in half horizontally through equator. With spoon, scoop

out and discard seeds, then remove about half the flesh from each tomato half.

 

Divide spinach-cheese mixture among tomato halves, then place in shallow

casserole just large enough to hold tomatoes. Bake until soft and beginning to

exude juices, about 20 minutes.

 

Arrange salad greens in ring on each plate. Carefully transfer a tomato half

to center of each. Serve at once.

 

Per 1/2-tomato serving: 217 cal; 19g prot; 4g total fat (2g sat fat); 28g carb;

10mg chol; 743mg sod; 11g fiber

 

S(Formatted by):

" Karen on 12/28/01 "

 

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Per Serving (excluding unknown items): 241 Calories; 4g Fat (14.0% calories from

fat); 21g Protein; 33g Carbohydrate; 10g Dietary Fiber; 10mg Cholesterol; 417mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2

Fat.

 

Serving Ideas : Prepare 4 servings of quick-cooking brown rice. Transfer to a

serving bowl and toss with some chopped toasted walnuts, plenty of chopped

flat-leaf parsley and a little olive oil. Serve the rice with the stuffed

tomatoes and toasted Italian bread slices.

 

NOTES : Late-season tomatoes are perfect for baking. Though they're firm and

sturdy, baking brings out the flavor that couldn't fully mature in last month's

diminished sunshine. If you prefer, substitute any creamy soft cheese, such as

St. Honore or Explorateur (a triple cream cheese) for the blue cheese. Be sure

to squeeze spinach as dry as possible to avoid a soggy filling.

Nutr. Assoc. : 3472 2904 2684 168 0 0 0