STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
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Becky linda
[email protected]I followed the recipe exactly but the tomatoes came out dry and the filling was too salty. I'm not sure what went wrong.
mike oniones
[email protected]The tomatoes were a bit bland, but the filling was tasty.
Tax Mahumane
[email protected]I tried this recipe for a dinner party and it was a huge success. The tomatoes were so flavorful and the filling was perfectly seasoned. Even my picky eaters loved it!
Mthulisi Shumba
[email protected]I've made this recipe several times and it always turns out great. The tomatoes are juicy and the filling is delicious. I like to add a little bit of heat with some diced jalapeños.
MD Jingir MD Jingir
[email protected]These stuffed tomatoes were a hit with my family! The filling was flavorful and the tomatoes were cooked perfectly.