Spinach-Stuffed Tomatoes

• 2 medium tomatoes
• Olive oil-flavored vegetable cooking spray
• 1/2 teaspoon olive oil
• 1 tablespoon finely chopped shallot
• 2 cups shredded fresh spinach
• 1/2 cup cooked basmati rice (cooked without salt or fat)
• 2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese, divided
• 1 1/2 tablespoons nonfat mayonnaise
• 1 teaspoon fresh lemon juice

1. Slice 1/4 inch from stem end of each tomato; discard stem ends. Carefully scoop out pulp, leaving shells intact. Chop pulp; set aside. Invert tomato shells on paper towels to drain.
2. Coat a medium nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add shallot; saute 3 minutes. Add reserved tomato pulp and spinach; cook 3 minutes, stirring frequently.
3. Transfer vegetable mixture to a bowl. Stir in rice, 1 tablespoon cheese, mayonnaise, and lemon juice. Spoon vegetable mixture evenly into tomato shells. Place tomatoes in a small shallow casserole coated with cooking spray. Bake at 325u0b0 for 15 minutes; sprinkle with remaining 1 tablespoon cheese. Bake an additional 3 minutes or until cheese melts.

tomatoes, olive oil, olive oil, shallot, fresh spinach, basmati rice, swiss cheese, nonfat mayonnaise, lemon juice

Taken from www.myrecipes.com/recipe/spinach-stuffed-tomatoes (may not work)