Stuffed Baked Tomatoes
Mark Boughton/styling: Teresa Blackburn
- Yield: 4 servings
- Prep: 20 mins
- Cook: 10 mins
Ingredients
- 2-- tomatoes
- 1cup small curd cottage cheese or ricotta
- 1/4cup chopped fresh spinach, basil or arugula
- 2-- garlic cloves, minced
- 1/2cup finely grated Parmigiano Reggiano cheese
Instructions
- Preheat oven to 400F. Cut tomatoes in half crosswise. Combine remaining ingredients.
- Divide evenly among 4 tomato halves. Bake. Bake 10 to 15 minutes or until hot and browned.
Nutritional Info *per serving
- Calories 110
- Glycemic Load 0
- Fat 4.5g
- Cholesterol 15mg
- Sodium 350mg
- Carbohydrate 6g
- Fiber 1g
- Protein 11g
- Trans Fat 0g
