Quick Stuffed Tomatoes

1. 1

   Preheat oven to 375 degrees F (190 degree C).

2. 2

   Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.

3. 3

   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.

4. 4

   Stir in the cheese, basil, mint and pepper. Then gently stir in the tomato pulp.

5. 5

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.