Vegetarian

Ricotta Stuffed Beefsteak Tomatoes takes 10 minutes to prepare.

Ricotta Stuffed Beefsteak Tomatoes takes 15 minutes to cook.

Ricotta Stuffed Beefsteak Tomatoes makes 8 servings.

The ingredients for Ricotta Stuffed Beefsteak Tomatoes are:

*8 beefsteak tomatoes (about 4-5 inches in diameter)
*Cheese, Ricotta - low fat, 1 cup (remove)
egg substitute, 0.5 cup (remove)
Minced Garlic, 1 tsp (remove)
Basil, 2 tbsp (remove)
fresh corn kernels, 1 cup (remove)
Onions, raw, 0.25 cup, chopped (remove)
Parmesan Cheese, grated, 4 tbsp (remove)

Here is how you make Ricotta Stuffed Beefsteak Tomatoes:

Hollow out beefsteak tomatoes. combine all remaining ingredients and stuff tomatoes with equal portions until all mixture is used. Heat in 450 degree oven until desired doneness (I wait until the tomatoes are roasted in color)You can add additional parmesan or some lowfat or fat free mozzarella on top prior to heating (not included in calculations).Serving Size: makes 8 stuffed tomatoesNumber of Servings: 8Recipe submitted by SparkPeople user DONNYBELLE.

The nutritional information for Ricotta Stuffed Beefsteak Tomatoes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 125.7

• Total Fat: 3.4 g
• Cholesterol: 12.0 mg
• Sodium: 186.7 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 3.6 g
• Protein: 9.1 g