Microwave stuffed tomatoes
1 small, chopped
2 medium clove(s), minced
uncooked 95% lean ground beef
½ pound(s), (5% or less fat)
canned black beans
Weight Watchers Reduced-fat Mexican style shredded cheese
- Cut 1⁄4-inch slices from the tops of the tomatoes. Using a small spoon, carefully hollow out the tomatoes, keeping the tomato shells intact. Save the tops and scooped-out pulp for soups, stews etc.
- Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the onion and cook, stirring, until translucent, about 2 minutes. Add the garlic and cook, stirring until fragrant, about 20 seconds. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, about 2 minutes.
- Stir in the beans, chili powder, cumin, and salt; cook, stirring, until fragrant, about 20 seconds. Remove the skillet from the heat and stir in the water.
- Spoon 1⁄2 cup of the beef mixture into each of the tomatoes. Sprinkle each stuffed tomato with 1 tablespoon cheese. Place the stuffed tomatoes in a microwavable dish; microwave on High until heated through, the tomatoes have softened somewhat, and the cheese has melted,about 6 minutes. Let stand 1 minute at room temperature before serving. Yields 1 stuffed tomato per serving.