Baked Tomatoes Stuffed With Spinach and Cheese |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 3 |
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The tomatoes can be assembled ahead and baked just before serving. Ingredients:
3 large firm tomatoes, washed & stems removed |
8 ounces fresh spinach, washed well & drained |
6 cups loosely packed broccoli, washed well & diced |
3 1/2 ounces ground beef (3/8 cup) |
1/4 onion, grated |
1 garlic cloves, minced or 1/4 teaspoon garlic powder |
1/2 cup tomato sauce |
1/2 cup low fat cottage cheese, pureed in food processor |
2 teaspoons salt |
1/2 teaspoon white pepper |
3 tablespoons soft breadcrumbs |
Directions:
1. Cut tomatoes in half horizontally; using a melon ball scooper, scoop pulp and seeds out of each half, leaving enough for a firm shell (discard pulp and seeds).
2. Turn halves upside down to drain.
3. Trim spinach and chop in food processor.
4. Preheat oven to 400°F.
5. In a large skillet, over medium heat, brown ground beef with onion and garlic (5-10 minutes).
6. Add the spinach and broccoli; cook, covered, for 8 minutes.
7. Add the tomato sauce, cottage cheese, salt and pepper; cook for 5 more minutes.
8. Generously stuff the tomato halves with the spinach mixture and place in a casserole dish.
9. Top each tomato half with bread crumbs.
10. Bake until tomatoes are soft and breadcrumbs are browned (10-15 minutes).
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