Forbidden Rice and Bean Stuffed Tomatoes with Red Pepper Coulis

August 31, 2017 | Filed under Main Dishes (Vegetarian), Meatless Monday, Sides | 0 comments

 

 

Forbidden Rice and Bean Stuffed Tomatoes with Red Pepper Coulis
 
By: 
Nutrition Information
  • Serves: 8
  • Serving size: 1 tomato
  • Calories: 127
  • Fat: 2g
  • Saturated fat: 0g
  • Trans fat: 0g
  • Carbohydrates: 23g
  • Sugar: 5g
  • Sodium: 339mg
  • Fiber: 5g
  • Protein: 5g
Prep time: 
Cook time: 
Total time: 
I have partnered with Dannon Light & Fit to help promote Light & Fit Greek. I have been compensated for my time commitment. However, my opinions are my own and I have not been paid to publish positive comments.
Ingredients
  • Cooking spray
  • ½ cup black rice
  • 1½ cups low-sodium chicken or vegetable broth
  • 8 large tomatoes
  • 1 jarred whole roasted red pepper, chopped (1/4 cup)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 clove garlic, minced
  • 1 cup of canned cannellini beans, rinsed and drained
  • 2 bay leaves
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • For the coulis
  • 2 jarred whole roasted red peppers (6 ounces)
  • 2 tablespoons Dannon Light & Fit Plain or Vanilla Greek Nonfat yogurt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Preheat the oven to 350°F. Coat a baking sheet with cooking spray.
  2. In a medium pot, bring the broth to a boil. Stir in the black rice and reduce the heat to medium-low. Cover the pot and let the rice cook until it gets fluffy, about 35 minutes.
  3. While the rice is cooking, cut the top third off the tomatoes and set them aside. Using a spoon, remove the seeds and pulp from the center of the tomatoes. Set the tomato “bowls” aside. Dice the tomato tops and reserve 1 cup. Cover and store the remaining chopped tomato in the fridge for another time.
  4. Once the rice is cooked, heat the olive oil in a medium skillet over a medium flame. Add the onion and garlic and sauté until the onions are translucent, about 2 minutes. Add cannellini beans and bay leaves and stir until beans are warmed through, about 2 minutes. Add the cooked rice, chopped tomato tops, chopped roasted red peppers, salt, and black pepper; stir to combine. Cover the skillet and allow the flavors to combine, about 5 minutes. Remove the bay leaves from the rice and bean mixture.
  5. Spoon ½ cup of the black rice mixture into the hollow of each tomato. Place the tomatoes 2 inches apart on the prepared baking sheet. Bake until the tomatoes are slightly browned, about 30 minutes.
  6. To make the red pepper coulis, add the 2 red peppers, yogurt, and black pepper to a blender and blend until smooth.
  7. To serve, top stuffed tomato with2 tablespoons of the red pepper coulis.



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