A ripe summer tomato is good by itself, but adding a little fresh basil and feta cheese makes it amazing. Use any cooked whole grain in the stuffing, but wait for a ripe tomato, or you’ll be disappointed with the results.
Calories: 132 | Fat: 4g | Protein: 5g
Recipe courtesy of: Meals That Heal by Carolyn Williams, PhD, RD (Tiller Press, 2019)
1. Preheat the oven to 375°F.
2. Cut the tops off the tomatoes and discard. Carefully scoop out the tomato pulp, leaving the shells intact and reserving 1/2 cup of the pulp. Finely chop the reserved pulp. Place the tomato shells in a small square baking dish.
3. Combine the chopped tomato pulp, rice, beans, basil, feta, oil, pepper, and salt in a large bowl. Divide the mixture evenly among the tomato shells. Bake until thoroughly heated, about 12 minutes.
Tip: For a dairy-free and vegan option, prepare the recipe as directed, substituting 1/4 cup chopped kalamata olives and 2 tablespoons toasted pine nuts for the feta cheese.