GREEK STUFFED TOMATOES

TOTAL TIME: 2 HOURS • FOR 10 PEOPLE

To make this dish a snap, use the grating blade of a meals processor to prep the greens for the stuffing.

INGREDIENTS :

• 10 massive tomatoes
• 2 zucchini, grated
• 1 onion, grated
• 1 potato, grated
• 1/4 cup quick grain brown rice
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons finely chopped mint
• 1 tablespoon finely chopped oregano
• 3 garlic cloves, minced
• 1/2 cup olive oil, divided
• 1/4 cup lemon juice
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup plain low-fat Greek yogurt

Instructions:

1. Warmth the oven to 400°F. Use a serrated knife to slice off 1/4 inch from the highest of every tomato; put apart. Utilizing a spoon, scoop out the flesh of the tomatoes and coarsely chop them. Switch to a big bowl. Organize the tomatoes in a big baking dish.
2. Within the massive bowl with the tomato flesh, stir within the zucchini, onion, potato, rice, parsley, mint, oregano and garlic. Add 1/4 cup oil, lemon juice, salt and pepper and blend nicely.
3. Divide the filling amongst all of the tomatoes, place on high and drizzle with the remaining 1/4 cup oil. Pour 1 cup of water into the baking dish and prepare dinner for 20 minutes.
4. Scale back oven temperature to 325°F. Cowl the dish with foil and proceed cooking till the rice is cooked by, about 1 hour, including extra water if the baking dish dries out.
5. Take away from oven. Take away the foil and let the tomatoes relaxation for 10 minutes. Add a spoonful of yogurt earlier than serving.

Dietary contributions:

PER SERVING 225 energy, 12g fats (2g saturated fats), 6g protein, 215mg sodium, 26g carbohydrates, 4g fiber, 7g sugars (0g added sugars), 0mg ldl cholesterol