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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 medium tomatoes |
olive oil-flavored vegetable cooking spray |
1/2 teaspoon olive oil |
1 tablespoon finely chopped shallot |
2 cups shredded fresh spinach |
1/2 cup cooked basmati rice (cooked without salt or fat) |
2 tablespoons (1/2 ounce) shredded reduced-fat swiss cheese, divided |
1 1/2 tablespoons nonfat mayonnaise |
1 teaspoon fresh lemon juice |
Directions:
1. Slice 1/4 inch from stem end of each tomato; discard stem ends. Carefully scoop out pulp, leaving shells intact. Chop pulp; set aside. Invert tomato shells on paper towels to drain.
2. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add shallot; saute 3 minutes. Add reserved tomato pulp and spinach; cook 3 minutes, stirring frequently.
3. Transfer vegetable mixture to a bowl. Stir in rice, 1 tablespoon cheese, mayonnaise, and lemon juice. Spoon vegetable mixture evenly into tomato shells. Place tomatoes in a small shallow casserole coated with cooking spray. Bake at 325° for 15 minutes; sprinkle with remaining 1 tablespoon cheese. Bake an additional 3 minutes or until cheese melts.
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