Rice-Stuffed Tomatoes
- Total Time
- 0:30
- Prep
- 0:07
- Cook
- 0:23
- Serves
- 4
- Difficulty
- Easy
This tasty side dish also works nicely as a light lunch.
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olive oil2 tsp
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uncooked onion(s)1 medium, finely chopped
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uncooked carrot(s)1 medium, finely chopped
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green pepper(s)½ medium, seeded and chopped
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cooked brown rice2 cup(s)
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table salt1 ½ tsp
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fresh tomato(es)2 large
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WeightWatchers Cheese, cheddar, shredded, low fat¼ cup(s)
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, carrot, and bell pepper. Cook, stirring frequently, until softened, about 8 minutes. Stir in the rice and salt; remove from the heat.
- Preheat the oven to 400°F. Spray a 7 x 11-inch baking dish with nonstick spray.
- Cut each tomato crosswise in half. Remove a small slice from the bottom of each tomato half to prevent from rolling. With a spoon, scoop out the seeds and flesh (save for soups, stews, etc.). Fill each tomato half with 1/2 cup of the rice mixture. Place the tomatoes in the baking dish. Sprinkle each half with 1 tablespoon of the cheese. Bake until filling is hot and the cheese melts, about 15 minutes. Yields 1 stuffed tomato half per serving.