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Spinach-stuffed Tomatoes

  • Yield: 4 servings 1x


  • 2 large tomatoes (halved and pulp removed)
  • 1 clove garlic (minced)
  • 1 1/2 cup fresh spinach (chopped, packed)
  • 1 1/4 cups orzo or rice (cooked)
  • 1/8 cup fresh basil (chopped finely)
  • 1/8 cup Parmesan cheese (grated)
  • 1/8 tsp ground black pepper
  • 1/4 cup Mozzarella cheese (shredded)
  • 1/8 cup green onion (minced)
  • 1/4 cup red bell pepper (diced)
  • 1 tbs lemon juice (fresh)


  1. Cut each tomato in half crosswise, and scoop out and discard the pulp, leaving just the shell.Set aside.
  2. Make the orzo or rice according to directions on the box. Set aside.
  3. Coat a nonstick skillet with cooking spray, and preheat over medium heat.
  4. Add the garlic, and stir-fry for about 30 seconds, or just until the garlic begins to turn color.
  5. Add the spinach and stir-fry for another minute, then add lemon juice and stir-fry just until the spinach is wilted.
  6. Remove the skillet from the heat and add the orzo, basil, Parmesan cheese and pepper.
  7. Toss to mix well.
  8. Fill the hollowed-out tomatoes with the spinach mixture, mounding the tops slightly.
  9. Arrange the tomatoes in a baking pan coated with cooking spray and cover the pan.
  10. Bake at 350F for 20 minutes.
  11. Sprinkle 1 Tbs. mozzarella over each tomato and bake uncovered for 5 additional minutes.


Source: The Secret of Fat-Free Italian Cooking

  • Category: Main Dish


  • Serving Size: 1/2 tomato
  • Calories: 115
  • Fat: 1.73 g
  • Carbohydrates: 19.72 g
  • Protein: 6.04 g
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