Stuffed and Baked Tomatoes recipe

All Recipes Best Recipe Side Dish Vegetables Tomatoes

Ingredients

1 cup uncooked instant rice
4 large firm tomatoes
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped onion
1 tablespoon finely minced fresh parsley
½ teaspoon salt
1 clove garlic, finely chopped
1 teaspoon olive oil

Nutrition Info

363.6 calories
carbohydrate: 79.2 g
cholesterol: : -
fat: 2 g
fiber: 3.8 g
protein: 8.1 g
saturatedFat: 0.3 g
servingSize: -
sodium: 319.5 mg
sugar: 7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. In a small saucepan over high heat, bring water to a boil. Stir in rice, cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.

  3. Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.

  4. In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil, mix well. Spoon filling into tomato shells.

  5. Bake in preheated oven for 20 to 25 minutes.

Recipe Yield

4 servings

Recipe Note

Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.

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