Micro-wave Chili Stuffed Tomatoes- What???

Microwave you say? Really? I had my doubts but this is actually yummy.

4 large tomatoes
1 small onion, chopped
2 garlic cloves minced
1/2 pound lean ground beef
1 cup canned red kidney beans, rinsed and drained
1 1/2 tablespoons chili powder
1/2 tsp dried oregano
1/2 tsp salt
4 tablespoons shredded fat free monterey jack cheese

Cut off and discard a slice from the top of each tomato. With a small spoon remove the seeds and inner flesh and discard the seeds and chop the flesh.
Spray a large non stick skillet with olive oil non stick spray and set over medium-high heat. Add the garlic and onions and cook for about 20 seconds. Add the ground beef and cook until no longer pink.
Stir in the beans, chopped tomato, chili powder oregano and salt. Cook, stirring until heated through, about 2 minutes. Remove from heat and stir in a few tablespoons on water if the mixture seems too dry.
Spoon the mixture evenly into the tomatoes and sprinkle evenly with the Jack Cheese. Place the stuffed tomatoes in a microwave safe dish and microwave on high till the tomatoes soften but still hold their shape and the cheese melts, about 5 minutes. Let stand at room temp for about one minute before serving.

Per serving: (1 tomato)
204 calories
4 g fat
34 mg Cholesterol
634mg sodium
24 g carbs
6 gr fibre
18 g protien
112 mg Calc.