39.                      Stuffed Tomatoes

Preparation Time: 10 minutes

Cooking Time: 16 to 20 minutes

Serving: 4

Ingredients:

•        4 medium beefsteak tomatoes, rinsed and patted dry

•        1 medium onion, chopped

•        ½ cup grated carrot

•        1 garlic clove, minced

•        2 teaspoons olive oil

•        2 cups fresh baby spinach

•        ¼ cup crumbled low-sodium feta cheese

•        ½ teaspoon dried basil

Directions:

1. Cut about ½ inch off the top of each tomato. Gently hollow them out (see Tip), leaving a wall about ½ inch thick. Drain the tomatoes, upside down, on paper towels while you prepare the filling.
2. In a 6-by-2-inch pan, mix the onion, carrot, garlic, and olive oil. Bake for 4 to 6 minutes, or until the vegetables are crisp-tender.
3. Stir in the spinach, feta cheese, and basil.
4. Fill each tomato with one-fourth of the vegetable mixture. Bake the tomatoes in the air fryer basket for 12 to 14 minutes, or until hot and tender.

Nutrition: Calories: 79; Fat: 3g (34% of calories from fat); Saturated Fat: 1g; Protein: 3g; Carbohydrates: 9g; Sodium: 136mg; Fiber: 1g; Sugar: 4g; 50% DV vitamin A; 53% DV vitamin C