- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 425°F. Pour 2 cups of the tomato sauce into 8-inch square baking dish. Cut off tops of tomatoes; set aside. Using spoon, gently hollow out flesh from tomatoes. Transfer shells to baking dish; set aside.
In large non-stick skillet, heat 2 tbsp of the oil over medium heat. Add onion and garlic; cook, stirring occasionally, for 2 minutes. Stir in the remaining tomato sauce, the olives, pine nuts, rice, feta and oregano; season with salt and pepper.
Fill tomato shells with rice mixture; cover with reserved tops. Brush tomatoes with remaining olive oil. Bake until tomatoes are softened and stuffing is hot, about 15 minutes.
Nutritional facts Per serving: about
- Iron 4.5 mg
- Fibre 7 g
- Sodium 875 mg
- Sugars 13 g
- Protein 9 g
- Calories 415
- Total fat 25 g
- Cholesterol 10 mg
- Saturated fat 5 g
- Total carbohydrate 39 g
