STUFFED AND BAKED TOMATOES

Stuffed and Baked Tomatoes image

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.

Provided by Krista B

Categories Side Dish Vegetables Tomatoes

Time 45m

Yield 4

Number Of Ingredients 8

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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

Steps:

Preheat oven to 400 degrees F (200 degrees C).
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.
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.
In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
Bake in preheated oven for 20 to 25 minutes.

Nutrition Facts : Calories 363.6 calories, Carbohydrate 79.2 g, Fat 2 g, Fiber 3.8 g, Protein 8.1 g, SaturatedFat 0.3 g, Sodium 319.5 mg, Sugar 7 g

*** Explore more Stuffed And Baked Tomatoes Recipes »

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Charlotte Smith

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I'm thinking of making this dish for a potluck. Do you think it would hold up well if I made it a few hours ahead of time?

Sinegugu Silara

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I highly recommend this recipe to anyone who loves stuffed tomatoes. It's easy to make and absolutely delicious.

Gizzy Gsgags

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Just made this dish and it turned out amazing! Here's a photo: [link to photo]

Abayomi Micheal

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These stuffed and baked tomatoes were a hit at my dinner party! The combination of flavors was perfect, and the tomatoes were cooked to perfection. I will definitely be making this dish again.