- Total Time
This tasty side dish also works nicely as a light lunch.
olive oil2 tsp
uncooked onion(s)1 medium, finely chopped
uncooked carrot(s)1 medium, finely chopped
green pepper(s)½ medium, seeded and chopped
cooked brown rice2 cup(s)
table salt1 ½ tsp
fresh tomato(es)2 large
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.