reduced fat stuffed tomato cups w/spinach

Name: REDUCED FAT STUFFED TOMATO CUPS W/SPINACH
Prep time: 25 min
Cook time: 25 min
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) greek yogurt; 1 tablespoon(s) coconut oil; 1 cup(s) chopped yellow onions; 3 clove(s) garlic minced; 24 ounce(s) frozen chopped spinach, thawed & squeezed dry; 4 large whole tomatoes cut in half; 5 ounce(s) feta cheese crumbles (or other lower sodium cheese); 1/2 teaspoon(s) steak seasoning (like montreal seasoning) optional; 3/4 cup(s) grated parmesan cheese; 1 large red bell pepper chopped; 1/4 cup(s) water (if needed) i used it to prevent veggies from sticking

(1 RATING)

35 Pinches 9 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Jun 28, 2014

I recreated this recipe from one of my earlier posts. They are both exceptionally good, but this one has a few less calories than the original recipe, and the best part is that my huband said he PREFERS THIS LOWER FAT VERSION TO THE ORIGINAL. This was one of the side dishes that I made to go with the Prime Rib Roast that I made on my husbands new 4 in One Father's Day Grill. In trying to loose weight, I am going through many of my recipes & recreating them to lower fat versions to make them a bit healthier. Since this is a Family Favorite, I wanted to give it a try. It WAS REALLY GREAT.

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Reduced Fat Stuffed Tomato Cups with Spinach

prep time 25 Min

cook time 25 Min

method Bake

yield 8 serving(s)

Ingredients

1 cup greek yogurt
1 tablespoon coconut oil
1 cup chopped yellow onions
3 cloves garlic minced
24 ounces frozen chopped spinach, thawed & squeezed dry
4 large whole tomatoes cut in half
5 ounces feta cheese crumbles (or other lower sodium cheese)
1/2 teaspoon steak seasoning (like montreal seasoning) optional
3/4 cup grated parmesan cheese
1 large red bell pepper chopped
1/4 cup water (if needed) i used it to prevent veggies from sticking

How To Make reduced fat stuffed tomato cups w/spinach

Step 1

THE MORAL OF THE STORY FOR THIS RECIPE IS IT CAN BE LOWER IN FAT AND STILL TASTE GREAT. We both loved this version. It reduced enough calories to make a difference, so it is a keeper. The ORIGINAL recipe: Rose Mary's Stuffed Spinach Tomato Cups with Feta, HAD 169 CALORIES per serving, the new version has 130 Cal Per serving, the Original had 12 grams of Fat per serving, and this version has only 5 grams per serving, and the cholesterol was reduced by 24 grams & the sodium by 17 Mg. Fiber is 4 grams per serving. I compared the 2 recipes using MY FITNESS PAL.

Step 2

Wash core and cut tomatoes in half. Preheat oven to 350 degrees F. Don't forget to spray baking dish with non stick cooking spray.
Step 3

Using a medium size spoon scoop out the centers of tomatoes and save for another use. Sprinkle inside cavity lightly with grated parmesan cheese. with
Step 4

Chop bell peppers and onions.
Step 5

These are the main ingredients used. Make sure you squeeze out all of the excess water from the thawed chopped spinach.
Step 6

Add the oil to a large skillet, when hot add the chopped onions and peppers along with the chopped spinach that has been squeezed dry, and sauté until slightly tender and cooked through.
Step 7

Now add the Greek yogurt and feta crumbles, and stir until mixed together, then add the shredded parmesan cheese.
Step 8

Carefully fill each tomato half with spinach mixture, and top with additional shredded cheese if desired. Place in preheated 350 degrees F. oven and bake for 20 to 25 minutes or until mixture is hot and bubbly. Serve while still hot.
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