STUFFED AND BAKED TOMATOES
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Charlotte Smith
[email protected]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
[email protected]I highly recommend this recipe to anyone who loves stuffed tomatoes. It's easy to make and absolutely delicious.
Gizzy Gsgags
[email protected]Just made this dish and it turned out amazing! Here's a photo: [link to photo]
Abayomi Micheal
[email protected]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.
abdulkerim said
[email protected]Yum!