My friend Melanie submitted these awesome Cheesy Stuffed Tomatoes, and I all but inhaled them. I added couscous to the mixture to give it an extra boost, and I'm glad I did. I ate two of them for dinner, and only let my husband eat one so I could take the other one for lunch the next day. Sorry, babe.
Cheesy Stuffed Tomatoes
slightly adapted from The Novice Chef
- 4 medium tomatoes
- 1/4 cup of your favorite breadcrumbs
- 1 cup cooked couscous
- 2 tbl butter, melted
- 8 basil leaves, chopped
- 1/2 cup monterey jack cheese, shredded (plus more for sprinkling)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Parsley for garnish
Grill, or bake (at 400 degreeProxy-Connection: keep-alive
29 for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot!