Stuffed Baked Tomatoes

Stuffed Baked Tomatoes
Mark Boughton/styling: Teresa Blackburn
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 10 mins


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


  1. Preheat oven to 400F. Cut tomatoes in half crosswise. Combine remaining ingredients.
  2. 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
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