Nonstick cooking spray
1 Tbsp. pine nuts
4 large, ripe tomatoes
3/4 cup cooked brown rice
1 green bell pepper, seeded and minced
1/2 cup yellow squash, finely chopped
4 Tbsp. feta cheese, crumbled
1/4 cup onion, finely chopped
2 Tbsp. fresh oregano, minced
2 Tbsp. fresh basil, minced
Salt and freshly ground black pepper
Preheat oven to 350 degrees. Coat a shallow baking pan with cooking spray and set aside.
In small skillet, toast pine nuts over medium heat for 2 minutes until golden brown, shaking pan frequently. Set aside. Slice off stem end (top) of tomatoes.
Using a spoon, gently scoop out pulp. Finely chop pulp and place 1/3 cup of pulp in a large bowl (discard any remaining pulp).
Add rice to pulp along with toasted pine nuts, bell pepper, yellow squash, 2 tablespoons of feta, minced onion, oregano, basil, salt and black pepper. Mix well.
Stuff rice mixture into tomato shells. Transfer tomatoes to pan and top with remaining feta cheese. Bake 20 minutes, until top is golden. Serve hot or at room temperature.
Makes 4 servings.