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Stuffed Tomato Halves
Source: dLife

Baked tomatoes stuffed with a cheesy mushroom, spinach, and rice filling.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 196.0
Total Carbs 29.2 g
Dietary Fiber 2.9 g
Sugars 6.1 g
Total Fat 3.5 g
Saturated Fat 0.6 g
Unsaturated Fat 0.3 g
Potassium 596.1 mg
Protein 12.0 g
Sodium 269.4 mg
Dietary Exchanges
1 Fat , 2 Vegetables , 1 Fruits , 1/2 Milk , 1 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 oz  fresh mushrooms
0 1/4 cup  fresh chopped green onion
1 tbsp  margarine
5 oz  frozen chopped spinach
3 tbsp  white all purpose flour
1 cup  fat free milk
0 1/4 tsp  tarragon, leaves, ground
1 pinch  ground nutmeg
1 cup  cooked white rice
0 1/2 cup  Cheese, cheddar, fat free, shredded
1 pinch  salt
1 pinch  black pepper
2 each  large tomato
2 each  yellow tomatoes
1 pinch  chopped parsley
  1. Preheat oven to 375 degree F.
  2. Cook mushrooms and green onions in margarine in a frying pan for 5 to 8 minutes or until soft. Mix in spinach and cook for 3 to 4 minutes or until heated through. Mix in flour and cook for 1 to 2 minutes.
  3. Mix in milk, tarragon, and nutmeg and let boil. Lower heat and simmer for 2 to 3 minutes. Take mixture off heat and mix in rice and cheese. Sprinkle with salt and pepper.
  4. Slice tomatoes in half and scoop out seeds. Coarsely chop removed inners of tomatoes and mix into filling. Spoon filling into tomatoes and arrange on a cooking spray coated baking sheet.
  5. Bake for 15 to 20 minutes or until heated through. Top with parsley.

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