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Rice-stuffed tomatoes

5
Points®
Total Time
30 min
Prep
7 min
Cook
23 min
Serves
4
Difficulty
Easy
You may have heard of stuffed bell peppers before, but why not stuff some fresh tomatoes instead? So that's what we did! They're filled with onion, carrots, bell peppers, cooked rice, and shredded cheese. You'll love how quickly they come together, as they can be made from start to finish in just half an hour. After scooping out the seeds and flesh of the tomatoes, don't throw them out; save them for soups, stews, and sauces. This tasty side dish also works nicely as a light lunch and can easily be scaled up if you're serving for a family dinner or a crowd.

Ingredients

Olive oil

2 tsp

Onion

1 medium, finely chopped

Carrots

1 medium, finely chopped

Green bell pepper

½ medium, seeded and chopped

Cooked long grain brown rice

2 cup(s)

Table salt

1½ tsp

Tomato

2 large

Weight Watchers Reduced-fat Mexican style shredded cheese

¼ cup(s)

Instructions

  1. 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.
  2. Preheat the oven to 400°F. Spray a 7 x 11-inch baking dish with nonstick spray.
  3. 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. 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.

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