Stuffed Tomatoes and Tuna

Stuffed Tomatoes and Tuna
PER SERVING (1 stuffed tomato): 141 calories, 2g fat, 340mg sodium, 22g carbs, 8.25g fiber, 7g sugars, 13.5g protein
Ingredients:
4 large tomatoes, each about 3 inches wide
1/2 cup Fiber One Bran cereal
1/2 cup chopped green bell pepper
1/4 cup chopped onion
One 5-oz. can albacore tuna packed in water, drained and flaked
1/2 cup canned chickpeas (garbanzo beans), drained and rinsed
2 tbsp. tomato paste
1 tsp. chopped garlic
1/2 tsp. dried basil
Dash each salt and black pepper, or more to taste
2 tsp. reduced-fat Parmesan-style grated topping

Directions:
Preheat oven to 375 degrees.

Carefully slice about 1/2 inch off the top of each tomato. Gently scoop out and discard insides. Set hollow tomatoes aside. Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Transfer crumbs to a large bowl and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add bell pepper and onion. Stirring occasionally, cook until veggies begin to soften, about 5 minutes. Transfer to the bowl with the crumbs.

To the bowl, add all remaining ingredients except Parm-style topping. Stir thoroughly and, if you like, season to taste with additional salt and/or black pepper. Evenly distribute mixture among the hollow tomatoes. Equally sprinkle the tops of the tomatoes with Parm-style topping.

Lay a large piece of heavy-duty foil on a baking sheet. Place tomatoes upright in the center of foil in rows of two with the edges touching. Place another large piece of foil over the tomatoes. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet without extra room around the tomatoes.

Bake in the oven for 25 minutes, until tomatoes are hot and mostly softened. Allow to cool slightly. Cut packet to release steam before opening it entirely. (Careful -- steam will be hot.) Serve 'em up!

MAKES 4 SERVINGS