Time: 25 min.
Complexity: easily
Servings: 4

This flavorful, protein-rich stuffed tomato appetizer is always a great option when farm produce is in season.

Ingredients:

• 2 Bull's Heart tomatoes
• 1 steak from the Steak Sandwiches recipe
• 1 cup couscous from the Shrimp Scampi with Basil Couscous recipe
• 1/4 cup grated Monterey Jack cheese
• Parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salad tomatoes, beef, couscous grain

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Preparation:

Step 1
• Preheat oven to broil. Cut tomatoes in half and remove pulp. Finely chop the pulp and transfer to a large bowl. Slice the reserved steak from Steak Sandwiches recipe and add it to the bowl along with the reserved couscous and a tablespoon of chopped parsley. Stir.
Step 2
• Stuff each tomato half with the couscous mixture and place on a baking sheet. Sprinkle each tomato with a tablespoon of cheese, then broil until the cheese is melted and bubbly, about 1–2 minutes. Transfer the stuffed tomatoes to a serving platter and serve hot.

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