Categories: Recipes
      Date: Jun  5, 2017
     Title: Creole Stuffed Tomato

Take those $1.00/lb Creole tomatoes from Timmy and stuff them with market finds to make a hearty and tasty meal. This recipe is courtesy of Ochsner Eat Fit NOLA and is Eat Local Challenge approved!



Cut a thin slice off the top of each tomato. Leaving a ½ inch shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.

Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped.

In a large skillet, sauté vegetable mixture with oregano in pecan oil until tender. Remove from heat; cool slightly. Stir in the brown rice and cheddar cheese. Add a dash of pepper and salt.

Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350°for 15 to 20 minutes or until heated through.

Makes 2 servings

Per serving: 325 calories, 20 grams fat, 4.5 grams saturated fat, 203 mg sodium, 30.5 grams carbohydrate, 4.5 grams fiber, 7.5 grams sugar, 8 grams protein.