Veggie-Stuffed Tomatoes

This cold side dish can also be served as a vegetarian entrée along with a fruit salad and some breadsticks.

INGREDIENTS | SERVES 4

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium green bell pepper, chopped
  • 4 large celery stalks, chopped
  • 1 tablespoon fresh chives, chopped
  • 2 teaspoons fresh oregano leaves
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ cup plain yogurt
  • 1 tablespoon lime juice
  • 2 tablespoons grated Parmesan cheese
  • 4 large (3″ diameter) tomatoes
  1. In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, and green bell pepper and cook and stir until crisp-tender, about 4 minutes.

  2. Remove from heat and stir in the celery, chives, oregano, salt, and pepper. Remove to a medium bowl and chill until cold, about 1 hour.

  3. Stir the yogurt, lime juice, and Parmesan into cooled vegetable mixture.

  4. Cut the tops off the tomatoes and gently scoop out tomato flesh and seeds, leaving a ½" shell. Stuff with the vegetable mixture. Cover and chill for 2–3 hours before serving.

PER SERVING: Calories: 122 | Protein: 6 g | Carbohydrates: 17 g | Fat: 4.7 g | Saturated Fat: 1.0 g | Cholesterol: 3 mg | Sodium: 198 mg | Potassium: 788 mg | Phosphorus: 144 mg | Calcium: 148 mg | Fiber: 4 g | Exchanges: 3 Vegetable, 1 Fat | Gluten Free

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