RICE-STUFFED TOMATOES
Leftover rice becomes a summery side dish in this easy recipe that requires only 10 minutes of prep time.
Provided by Paula Jones
Categories Lunch
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside.
- Carefully cut tops off tomatoes. Scoop out tomato flesh; place in medium bowl. Invert tomato shells and tops onto kitchen towel to drain while making filling.
- Into medium bowl with tomato flesh, use stick blender to pulse until tomatoes are smooth. Add basil, parsley, salt and pepper; stir to combine. Stir in rice.
- Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil.
- Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated
Nutrition Facts : ServingSize 1 Serving
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