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