stuffed and baked tomatoes

stuffed and baked tomatoes
  • 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
  • 1/2 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 teaspoon olive oil


  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.

03/25/2017
stuffed and baked tomatoes, Tomatoes recipe PT10M PT2H 6 435 calories

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