Couscous Stuffed Roma Tomatoes With Pine Nuts - cooking recipe

Ingredients

8 large plum tomatoes, tops cut off and insides scooped out
1 1/2 cups couscous, cooked according to package instructions
1/4 cup pine nuts, toasted
2 tablespoons basil, fresh chopped
1 small red bell pepper, diced
2 scallions, chopped
1/4 cup parmiggiano-reggiano cheese, fresh grated
1/4 cup panko breadcrumbs
1/4 cup mozzarella cheese, fresh
2 teaspoons salt
1 teaspoon black pepper

Preparation

Mix together cooked Couscous, pine nuts, basil, bell pepper, scallion, and Parm cheese. Season with salt and pepper.
Fill each Plum tomato with the mixture. Sprinkle Panko Crumbs and Mozzarrella cheese on top.
Bake in a casserole Dish at 375 Degrees for about 15 minutes, or until the tops are golden brown and cheese is melted.
Enjoy as a side dish or a yummy snack!