How To Make Couscous-stuffed Beef Tomatoes
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Serves:
Ingredients
- 4 beef tomatoes
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 garlic cloves, minced
- 1 tsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Slice the tops off the tomatoes and scoop out the insides, leaving the shells intact. Set aside.
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In a saucepan, heat the olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic, and sauté until softened.
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Add the couscous, vegetable broth, cumin, paprika, salt, and pepper to the saucepan. Stir well, then cover and remove from heat. Let it sit for 5 minutes, allowing the couscous to absorb the liquid.
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Fluff the couscous with a fork, then divide it evenly among the hollowed-out tomatoes.
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Place the stuffed tomatoes in a baking dish and bake for 25-30 minutes, until the tomatoes are tender and the filling is heated through.
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Garnish with fresh parsley and serve hot.
Nutrition
- Calories : 256kcal
- Total Fat : 3g
- Saturated Fat : 0g
- Cholesterol : 0mg
- Sodium : 515mg
- Total Carbohydrates : 52g
- Dietary Fiber : 7g
- Sugar : 10g
- Protein : 9g
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