Stuffed Tomatoes

6 Servings
Prep. 20 min.
Cook 10 min.
Bake at 325 for 30 min.

6 large ripe tomatoes (10-12 oz each)
1 lb ground sirloin (I am going to use ground chicken)
2 large garlic cloves, chopped
1/2 lb. cooked brown rice
1/4 cup pine nuts
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
2/3 cup blue cheese crumbles
2 tbsp. chopped fresh parsley
Crusty bread and salad for serving

1. Heat oven to 325.  Rinse tomatoes and pat dry.  Cut tops off tomatoes and scoop out pulp.  Turn tomato shells upside down on paper towels to drain.

2. Heat a large nonstick skillet over med. heat.  Add meat and garlic, breaking up meat with wooden spoon.  Cook 7 min., until meat is no longer pink.

3. Add rice, pine nuts, oregano, 1/2 tsp. salt and the pepper to the skillet.  Cover and cook on med-low heat for 3 min.

4. Remove pan from heat and stir in the blue cheese and 1 1/2 tbsp. of the chopped parsley.  Invert tomatoes and sprinkle insides with salt.  Spoon filling into tomatoes, mounding slightly, 2/3 to 3/4 cup each.

5. Place tomatoes in 13x9x2 in. baking dish.  Cover dish with foil and bake at 325 for 25 min.  Remove foil and bake an additional 5 min.  Sprinkle with remaining 1/2 tbsp. parsley.  Serve warm with salad and crusty bread.

Per serving: 291 calories; 12 g fat (5 g. sat.); 22 g. protein; 23 g carbohydrates; 4 g fiber; 513 mg sodium; 51 mg cholesterol.

Recipe from Family Circle, October 2009