Recipe: Stuffed Tomatoes


  • 4 large organic slicing tomatoes
  • 1 1/2 cups organic vegetable broth
  • 1/2 cup organic onions and peppers, chopped
  • 1 cup organic couscous
  • 1/4 cup shredded organic mozzarella cheese
  • 1/4 cup chopped fresh organic basil
  • 2 tablespoons minced fresh organic mint leaves
  • 1/4 teaspoon organic ground black pepper


  1. Preheat oven to 375 degrees F.
  2. Cut the fresh tomatoes crosswise in half and scoop out the pulp; set aside. Invert the tomato shells on paper towels to drain.
  3. In a small saucepan, sautee the peppers and onions. Add the vegetable broth and bring to a boil. Remove the saucepan from heat and stir in the couscous. Cover and let stand for 5 minutes.
  4. Stir in the cheese, basil, mint and  black pepper. Then gently stir in the tomato pulp.
  5. Place the tomato shells in an 11×7 inch baking dish. Spoon the couscous mixture into the shells, pressing the mixture firmly into the shells. Cover with grated parmesan with a few minutes left to bake. Bake at 375 degrees F for 25 to 30 minutes or until heated through.

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