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.