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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Stuffed Tomatoes

    WebMD Recipe from Epicurious.com

    Stuffed Tomatoes

    By Jourdann Latney, age 12, Delaware

    “My aunt introduced me to chickpeas, and I grow tomatoes and mint in the yard,” reports Jourdann. “This is a high-protein vegetarian lunch. I serve sliced cucumbers with this, and grapes or orange slices for dessert. Beverage choice is plain or flavored water or seltzer water.”

    Ingredients
    • 1   (15-ounce) can
      chickpeas, drained and rinsed
    • 1  
      garlic clove
    • 2   tablespoons
      lemon juice
    • 1   tablespoon
      extra-virgin olive oil
    • 4   medium
      tomatoes, halved
    • 8  
      fresh mint leaves
    •   Pinch of
      dried red pepper
    •  
      Salt
    Instructions
    1. In a blender, combine the chickpeas, garlic, lemon juice, olive oil, red pepper, and 1 tablespoon water. Blend until thoroughly incorporated. If the hummus is too thick, gradually add more water to make it slightly thinner. Season to taste with salt.
    2. Scoop as much pulp as possible out of each tomato half. Divide the hummus among the tomato halves and garnish with mint leaves.

    Nutritional Information Provided by Edamam

    Nutritional Information

    Makes: 4 servings
    • Calories132
    • Fat5.4 g
      • Saturated fat0.6 g
    • Cholesterol0 mg
    • Sodium161 mg
    • Carbohydrates17.7 g
    • Sugars1.9 g
    • Protein5.1 g
    * Nutritional Guidelines based on the USDA's MyPlate Standards.

    Reviewed

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