Large juicy tomatoes are hollowed out and stuffed with a variety of healthy vegetables and couscous in this versatile vegetarian baked stuffed tomatoes recipe!
6largebeefsteak tomatoes(will feed 3-4 depending on size of tomatoes and hunger)
2tbspextra-virgin olive oil
16ozsliced mushrooms
1largeonion, peeled and chopped
3garlic cloves, peeled and minced or pressed through garlic presser
5.8ozpackage of couscous (this is the size of Near East couscous packages, this is about 3/4 cup dry)
1cupshredded kale
1cupvegetable broth or stock
juice of 1/2 of a lemon, about 1 1/2 tbsp
1tspall purpose flour - can also use brown rice flour, or gluten free alternative
Instructions
Pre heat the oven to 400 degrees F.
Hollow Out The Tomatoes
Slice off the top of the tomato and carefully remove the insides, making sure not to cut through the shell of the tomato. See blog post images.Reserve and chop the insides of the tomato to be added later to the recipe.Place the tomatoes hollow side down on a paper towel to help drain some of the liquids while you cook the other ingredients
Make The Stuffing
Make the couscous according the the package instructions.
While the couscous is cooking, heat olive oil in a large pan and toss in the mushrooms and chopped onion. Heat until the mushrooms begin to turn golden brown, then add the kale and reserved chopped tomato. Cook for 2 minutes before adding the garlic and cooking for another 60 seconds.
Pour in the broth and allow to simmer and reduce by half, about 5 minutes. Whisk in 1 tsp of flour to thicken the sauce, and remove the pan from the heat. Squeeze in the juice of 1/2 of a lemon.
Mix the cooked couscous with the mushroom mixture.
Stuff The Tomatoes
Place the tomatoes on a baking tray and scoop the mushroom and couscous mixture into each tomato. Cook for 20-25 minutes. Serve and enjoy!
Notes
To Freeze-To freeze them, make them to the point just before baking, cover and freeze in a freezer safe container. They can stay frozen for up to 2 months. To re-heat from frozen, pop them in the oven at 400 degrees and cook until warmed through, 30-45 minutes. You can also thaw them in the refrigerator overnight before baking.