Baked Tomatoes Stuffed With Rice Pilaf Recipe

Preheat oven to 375 deg F. Cut a thin slice off the top of each tomato; discard. With a teaspoon or melon baller, scoop pulp from center into a small bowl, leaving shell intact. Lift out solid pieces and finely chop to make 2/3 cup.

Measure remaining liquid, seeds and pulp; add enough water to equal required amount listed on the package; add salt. Cook pilaf mix according to package directions, using tomato liquid in place of water and choosing the shortest cooking time. Stir reserved chopped tomato pulp, Parmesan and half the olive oil in pilaf.

Spoon pilaf into tomato shells. Arrange stuffed tomatoes, sides touching, in a small baking dish. Drizzle remaining oil over tops.

Bake in upper third of oven until tomatoes are tender and skins are slightly golden, about 25 minutes.

For Microwave: Arrange stuffed tomatoes, sides touching, in a microwaveable dish. Cover lightly and microwave on HIGH 5 minutes. Let stand for 5 minutes before serving.

100 Calories;3g Protein;11g Carbs;6g Fat;1mg Chol;2g Fiber;534mg Sodium