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Quick Stuffed Tomatoes
SUBMITTED BY:
Jen
PHOTO BY:
Mark P
"Yummy and quick stuffed tomatoes."
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
30 Min
READY IN
55 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 large tomatoes
1 1/2 cups vegetable broth
1/2 cup sun-dried tomatoes, chopped
1 cup couscous
1/4 cup shredded nonfat mozzarella cheese
1/4 cup chopped fresh basil
2 tablespoons minced fresh mint leaves
1/4 teaspoon ground black pepper
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DIRECTIONS
Preheat oven to 375 degrees F (190 degree C).
Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
In a small saucepan, bring the broth and sun-dried tomatoes to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.
Place the tomato shells in an 11x7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes or until heated through.
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REVIEWS
Reviewed on Jul. 17, 2003 by JTWOODARD
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JTWOODARD
Jul. 17, 2003
Really Good. Have made it twice. Second time made a couple of changes. Used Fresh Mozarella and baked the tomatos with the caps on, it helped keep the moisture in so the couscous did not dry out. Good main dish alone but I agree with the reviewer that it said it could benefit from something with.
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8 users found this review helpful
Really Good. Have made it twice. Second time made a couple of changes. Used Fresh Mozarella...
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Reviewed on Jul. 17, 2003 by SERRA_G
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SERRA_G
Jul. 17, 2003
This recipe had a really good flavor, but the texture was pretty mushy. I think adding some pine nuts would give it a nice crunch. Also, I ate it as the main course. As side dish with something else chewier, it might be better.
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6 users found this review helpful
This recipe had a really good flavor, but the texture was pretty mushy. I think adding some...
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Reviewed on Dec. 2, 2006 by
Mark P
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Mark P
Dec. 2, 2006
Like three earlier reviewers, I thought the filling was great but would skip the tomatoes entirely. Incidentally, I had a lot of extra filling -- this would've probably filled eight tomatoes. (This doesn't matter to me as I'll skip the tomatoes in the future.) Filling: Since some reviewers suggested adding nuts, instead of plain couscous I used Near East brand toasted pine nut couscous mix. For lack of ingredients, I used goat cheese instead of mozzarella. This turned out fine in small quantities. Since I'm not that great a cheese fan, I may skip it entirely next time. I also left out the mint. I'm glad I didn't leave out the basil -- I felt it added a lot to the recipe. Tomatoes: The tomatoes don't acquire the spicing of the couscous and end up dragging down the dish with their blandness. In addition, they made the couscous soggy -yes, I drained the tomatoes as the recipe suggested-, making the couscous less pleasant to eat. If, however, you insist on using the tomatoes, I suggest you cut them in half horizontally. I made the mistake of cutting a small hole in the top, and emptyed the insides and filled the tomato through that hole. This was bad because as the tomatoes expanded during baking, the skin wrinkled and shrunk, causing some tomatoes to split. (One of my uploaded pictures shows this.)
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4 users found this review helpful
Like three earlier reviewers, I thought the filling was great but would skip the tomatoes...
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Reviewed on Sep. 7, 2004 by DANIWINTER
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DANIWINTER
Sep. 7, 2004
I made this recipe, and even my picky boyfriend liked it. I'm so glad I stumbled upon it. I left out the fresh basil and mint, but added in some crushed red pepper flakes and dried italian seasonings. So yummy!
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3 users found this review helpful
I made this recipe, and even my picky boyfriend liked it. I'm so glad I stumbled upon it. I...
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Reviewed on Nov. 7, 2002 by GLASERJD
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GLASERJD
Nov. 7, 2002
Deilicious, inexpensive and easy. What could be better?
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3 users found this review helpful
Deilicious, inexpensive and easy. What could be better?
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Reviewed on Nov. 7, 2002 by JOKER21
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JOKER21
Nov. 7, 2002
Awesome even missing/substituting ingredients. Makes great leftover lunch too!
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2 users found this review helpful
Awesome even missing/substituting ingredients. Makes great leftover lunch too!
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Reviewed on Mar. 4, 2008 by
Jennifer
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Jennifer
Mar. 4, 2008
I do a variation on this: saute garlic and onion in olive oil and white wine. I add peas to the couscous, with lots of basil and lemon. I love this, and it's deceptively simple. :)
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1 user found this review helpful
I do a variation on this: saute garlic and onion in olive oil and white wine. I add peas to...
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Reviewed on Sep. 2, 2006 by kat_24k
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kat_24k
Sep. 2, 2006
These were really really good! It was my first time trying couscous and the tomato made it nice and moist. The couscous mixture itself was a bit salty but once the tomato juices were stirred in it was fine although I might try using low sodium broth next time. Overall: Really Good!!
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1 user found this review helpful
These were really really good! It was my first time trying couscous and the tomato made it...
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Reviewed on Feb. 6, 2006 by FLYNNE
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FLYNNE
Feb. 6, 2006
These were amazing! And I don't even like tomatoes!! Can't wait to make them again.
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1 user found this review helpful
These were amazing! And I don't even like tomatoes!! Can't wait to make them again.
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Reviewed on Sep. 2, 2005 by
CHICKEYMOMMA
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CHICKEYMOMMA
Sep. 2, 2005
I made this with chicken broth, and left out the mint & sun-dried tomatoes. I used dried basil (all I had). The filling was delicous, despite my tomatoes having no flavor.
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1 user found this review helpful
I made this with chicken broth, and left out the mint & sun-dried tomatoes. I used dried...
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