31 Aug Forbidden Rice and Bean Stuffed Tomatoes with Red Pepper Coulis
Forbidden Rice and Bean Stuffed Tomatoes with Red Pepper Coulis
By: Toby Amidor
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
- Preheat the oven to 350°F. Coat a baking sheet with cooking spray.
- 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.
- 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.
- 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.
- 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.
- To make the red pepper coulis, add the 2 red peppers, yogurt, and black pepper to a blender and blend until smooth.
- To serve, top stuffed tomato with2 tablespoons of the red pepper coulis.
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