Baked Stuffed Tomatoes
Disease will never overwhelm you if your determination to be healthy is strong enough.
Baked Stuffed Tomatoes
Servings: 8
Ingredients
- 8 large Steak tomatoes (frim ones are best)
- 3 cups Whole wheat couscous, cooked according to package directions
- 4 tbsp. Vegetable broth, divided
- 1 medium Onion, diced
- 2 cloves Garlic, diced
- ½ cup Pine nuts
- ½ cup Fresh basil, chopped
- 2 tbsp. Nutritional yeast
- 1 tsp Paprika
- 1 ½ cups Frozen spinach leaves
- Sea salt and black pepper to taste
- 1 tbsp. Balsamic vinegar (optional)
Instructions
- Preheat oven to 350°F.
- Cut the tomatoes in half and scoop out the insides. Turn the tomatoes upside down to drain while you prepare the stuffing.
- Cook the couscous according to package directions. Set aside.
- Place onion and garlic in a large skillet with 2 tablespoons vegetable broth and cook over medium-high heat.
- Add basil, pine nuts, nutritional yeast, paprika, and spinach with 2 more tablespoons of vegetable broth. Cook for 1–2 minutes until spinach is cooked. Remove from heat.
- Stir in couscous and season with salt and pepper.
- Spoon the couscous mixture into the tomatoes and place in an 8 × 8 baking dish. If there is additional couscous, place in baking dish around the tomatoes.
- Bake uncovered for 15–20 minutes. Serve hot. Drizzle with balsamic vinegar.