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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stuffed Tomato Halves

Source: dLife

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

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 3.5 Fat, 1.8 Vegetables, 0.9 Fruits, 0.3 Milk, 0.9 Starch, 0.6 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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Servings

Ingredients

Directions

Preheat oven to 375 degree F.
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.
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.
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.
Bake for 15 to 20 minutes or until heated through. Top with parsley.