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.
RICE AND BEEF STUFFED TOMATOES
Ground beef, rice, garlic, and lots of other stuff is spooned into tomatoes and baked in 20 minutes.
Provided by Casey Floyd
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
- Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
- Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness.
- Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 27.8 g, Cholesterol 42.5 mg, Fat 8.6 g, Fiber 4.4 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 795.9 mg, Sugar 11 g
TOMATOES STUFFED WITH RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
- Preheat the oven to 350 degrees F.
- Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
- Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
- Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
TURKISH HERBED BEEF AND RICE STUFFED ZUCCHINI, TOMATOES, PEPPERS
Steps:
- Slice tops of 6 tomatoes, reserve. Scoop out pulp, drain in sieve, chop. (Save 2 tomatoes.) Cook onions in oil, stirring occasionally, 8-10 mins. until soft, not brown. Add chopped tomato, 3/4 C chopped tomato pulp and cook, stirring occasionally, until liquid evaporates and tomato begins to break down, 5 min. Add rice and cook, stirring, 2 min. Add water, boil, then simmer, covered, over low heat until rice tender and water absorbed, 20 min. Transfer rice mixture to bowl, chill until cool, about 20 min. Add beef, herbs, 1 3/4 tsp salt, and 1 tsp pepper to cooled rice, kneading until smooth. Trim and cut zucchini crosswise in half to fit upright in a deep 7-qt heavy pot with lid. Hollow out each zucchini halfl leave 1/2 inch at bottom. Cut tops off peppers, reserve and hollow. Preheat oven to 400°F with rack in middle. Fill veggies. Arrange tomatoes in cake pan lined with foil. Stir tomato paste into water; add 1/2 cup to pan, reserve rest. Put tops on tomatoes and cover tightly with foil. Bake 45 min. Cut 2 tomatoes into thin slices and layer in 7-qt pot; drizzle with oil. Stand zucchini and peppers in pot, leaning against each another and wedge pepper lids to keep them upright. Sprinkle chopped tomato pulp over and pour tomato water around veggies. Bring to boil then simmer, covered, 20-25 min./140°F. Transfer stuffed vegetables to a serving dish and add sugar and lemon juice to cooking liquid in pot. Boil until reduced to about 1 cup, about 10 minutes. Season with salt. Spoon a little cooking liquid over each stuffed vegetable.
RICE-STUFFED TOMATOES
I learned to put an Italian twist on my cooking after getting married since my husband is of Italian descent. I don't have many occasions to cook anymore. But when I'm expecting company, this is the dish I'll likely prepare.-Marion Amonte, Hingham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp., In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses., Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts : Calories 294 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 634mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
EGGPLANT STUFFED WITH RICE AND TOMATOES
Travel anywhere in the Mediterranean region, and you will find stuffed vegetables. In Provence, they tend to be filled with meat (a way to stretch leftover stews), but in the Middle East and Greece rice and grain fillings prevail. Regional cooks make abundant use of fresh herbs like parsley, dill and mint, and sweet spices like cinnamon and allspice. Fragrant stuffed vegetables can be made ahead of the meal and served hot or at room temperature. They don't require a lot of patience to assemble - they just need a long simmer and then a rest to let the flavors mingle and intensify. Eat them as a main dish or a side, and serve up leftovers for lunch. The filling for these irresistible stuffed eggplants is also good for peppers and squash. Substitute the chopped flesh of the summer squash for the eggplant, and just use the rice and tomatoes for peppers. Make these a day ahead for best results.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h15m
Yield Serves six
Number Of Ingredients 14
Steps:
- Cut the eggplants in half. With a grapefruit spoon or a small knife, remove the flesh to within 1/2 inch of the skins.
- Sprinkle the eggplant shells with salt, and let sit for 30 minutes while you prepare the remaining ingredients. Chop the flesh, and steam for 20 minutes, until tender.
- In a large bowl, combine a third of the tomatoes, the steamed eggplant, 2 tablespoons of the olive oil, all but 1 clove of the garlic, the rice, herbs and the juice of one of the lemons. Season with salt and pepper.
- Oil a large flameproof casserole or an earthenware casserole set over a flame tamer. Combine the remaining tomatoes, olive oil, allspice, cinnamon, lemon juice, sugar, tomato paste and remaining garlic in the casserole. Season to taste with salt and pepper. Fill the eggplant shells with the rice mixture, and arrange in the casserole in a single layer. Add water if necessary to cover about a third of the eggplant. Bring to a simmer over medium-high heat, cover tightly and reduce the heat to low. Simmer 45 minutes to an hour until the eggplant and rice are tender. Remove from the heat.
- Using two spatulas (the eggplants are soft at this point), transfer the eggplants to a platter. Bring the sauce to a boil. If it is not already thick, reduce until thick and fragrant. Pour over the eggplants, and allow to cool to warm or room temperature. They're good chilled as well. Garnish with chopped fresh parsley or cilantro if desired.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 882 milligrams, Sugar 12 grams
STUFFED, BAKED ZUCCHINI WITH TOMATOES AND RICE
This uses about a cup of leftover, cooked rice in addition to tomatoes, garlic, oregano, Parmesan cheese, and cayenne pepper, From a 1986 sisterhood of Temple Beth Ahm called Cooking Up Something Special, This was submitted by Carol Stromeyer.
Provided by Oolala
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the zucchinis in half lengthwise.
- Cook them in a skillet with a small amount of water until just tender, about 5 minutes.
- Drain; cool; scoop out seeds.
- Saute garlic in the hot butter until golden and discard the garlic. To this butter, add the onion and saute until golden.
- Add tomato, rice, oregano, cayenne, and salt; mix well.
- Lightly sprinkle the zucchini halves with salt.
- Fill the zucchini with the mixture and top with grated cheese.
- Arrange the zucchini in a single layer in a buttered baking dish.
- Bake, uncovered, at 450 degrees F. for 15 minutes and then brown under broiler.
Nutrition Facts : Calories 334.1, Fat 18.4, SaturatedFat 11.3, Cholesterol 48, Sodium 646, Carbohydrate 36, Fiber 3.3, Sugar 5.1, Protein 8.4
TOMATOES STUFFED WITH PESTO RICE
Stuffed with spinach, pesto rice and melting mozzarella, these tomatoes make a speedy veggie supper
Provided by Good Food team
Categories Buffet, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Slice the tops off the tomatoes and set aside. Scoop out the insides with a teaspoon, keeping the tomatoes intact. Discard the tomato flesh, but roughly chop the tomato tops. Heat the rice following pack instructions and tip into a bowl. Mix in the chopped tomato, the pesto, three-quarters of the mozzarella, the spinach and seasoning.
- Spoon the rice mixture into the tomatoes and pack tightly into a casserole dish. Sprinkle with the remaining cheese, drizzle with a little olive oil and bake for 20 mins until soft and bubbling.
Nutrition Facts : Calories 381 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.8 milligram of sodium
STUFFED TOMATOES WITH SPINACH , RICE AND CHEESE
This delicious recipe is courtesy of the Florida Fresh Tomato committee...goes great with grilled foods. If desired the meat filling can be prepared hours in advance, just fill the shells when ready to bake.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400 degrees.
- Lightly grease a 13 x 9-inch baking pan.
- Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
- Chop the tomato pulp (should make about 3-1/2 cups pulp).
- In a large skillet, over high heat, heat the olive oil until hot.
- Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
- Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
- Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
- Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
- Place the tomato shells in a prepared baking dish.
- Spoon the hot mixture evenly between the tomato shells.
- Sprinkle Parmesan cheese over the top.
- Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.
Nutrition Facts : Calories 161.2, Fat 7.1, SaturatedFat 1.9, Cholesterol 5.1, Sodium 333.4, Carbohydrate 19.9, Fiber 4.5, Sugar 6.7, Protein 7.4
TOMATOES STUFFED WITH LAMB AND RICE (YEMISTES DOMATES ME RIZI)
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top off of the tomatoes and clean out all of the pulp, leaving a 1/2-inch thick skin. Reserve the pulp. In a medium saute pan, heat 1/4 cup of the olive oil over medium heat. Add the onion and saute until the onions are golden brown, about 5 minutes. Add the garlic, reserved tomato pulp, and rice, and simmer for 5 minutes. Add the lamb, pine nuts, parsley, dill, salt, and pepper. Stir to combine and continue cooking until lamb is browned.
- Fill the tomatoes with the lamb mixture, sprinkle the tops with cheese, and drizzle with the remaining 4 teaspoons of olive oil. Place in a 9-by 13-inch baking dish. Pour water in the bottom of the dish and bake for 1 hour. Serve warm.
STUFFED TOMATOES WITH LAMB MINCE, DILL & RICE
These juicy tomatoes improve in flavour if cooked the day before you serve them. You can easily make them veggie too
Provided by Good Food team
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.
- Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.
- Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.
Nutrition Facts : Calories 300 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
TOMATOES AND PEPPERS STUFFED WITH BASMATI RICE AND KALE
Any hearty green can be used in place of kale in this recipe. For the best results, make the filling a day in advance -- it tastes even better once the flavors have had time to mingle.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Cut off top third of each tomato, and reserve. Leaving a 1/2-inch-thick shell, scoop out insides, and coarsely chop. Place 1/2 cup in a bowl, and discard the rest.
- Toast coriander, cumin, and fennel seeds in a small pan over medium heat, swirling pan, until spices are fragrant, about 2 minutes. Transfer spices to a spice grinder, and add red-pepper flakes. Process until finely ground, then stir in cinnamon.
- Heat oil in a medium saucepan over medium heat. Add onion, garlic, 2 teaspoons salt, and the serrano chile. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in chopped tomatoes, and cook until most of the liquid has evaporated, about 3 minutes. Stir in spice mixture, and cook for 30 seconds.
- Add rice to pan, and stir to coat. Stir in 1 3/4 cups water. Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is al dente, about 14 minutes. Add kale, and cook, stirring, until just wilted, about 2 minutes.
- Place currants and orange juice in a small bowl, and let stand for 15 minutes. Stir currants, juice, and pine nuts into rice. Season with salt and pepper. (Filling and tomatoes will keep, covered and refrigerated, for up to 1 day.)
- Place tomato shells in a baking dish just large enough to hold them in a single layer. Season insides of tomato shells with salt. Fill each with about 1/3 cup rice mixture, mounding filling slightly. Top each filled tomato with a reserved tomato top. Place peppers in another baking dish, just large enough to hold them in a single layer. Fill each with about 1/2 cup rice mixture, mounding filling slightly. Add 1/2 cup water to dish with peppers.
- Cover each dish with parchment, then foil. Bake until vegetables are tender and filling is heated through, 40 to 50 minutes. Serve stuffed vegetables hot, warm, or at room temperature.
TOMATOES STUFFED WITH SPICED LAMB AND RICE
Provided by Yolanda Paterakis
Categories Lamb Rice Tomato Appetizer Side Sauté Summer Bon Appétit Athens Greece Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Cut off top third of tomatoes; chop tops and reserve. Scoop out seeds, juice, and pulp from tomatoes and discard.
- Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until tender and golden, about 8 minutes. Add lamb and sauté until browned, about 7 minutes. Add chopped tomato tops, wine, mint, 2 tablespoons parsley, and cinnamon. Bring to boil. Reduce heat and simmer until mixture thickens, stirring frequently, about 12 minutes. Stir in cooked rice.
- Place tomatoes in 13x9x2-inch glass baking dish. Spoon lamb mixture into tomatoes. Sprinkle each tomato with 1/2 tablespoon breadcrumbs, then 1 tablespoon cheese. Bake until heated through and cheese begins to turn golden, about 25 minutes. Sprinkle with remaining 2 tablespoons parsley.
TOMATOES STUFFED WITH RICE: YEMISTES DOMATES ME RIZI
Steps:
- Cut the top off of the tomatoes and clean out all of the pulp leaving about a 1/2-inch thick skin. Reserve pulp.
- Preheat oven to 375 degrees F.
- In a saute pan, heat the butter and add the chopped onion to the pan. Cook until the onions are golden brown, and add in the garlic. Add in the pulp from the tomatoes and stir in the rice. Add in 1/4 cup olive oil and a little water and simmer for about 5 minutes. Add more water if necessary. Season with salt and pepper. Stir in the parsley, pine nuts, and mint.
- Fill the tomatoes and sprinkle the top with the grated Kasseri and a drizzle of the remaining olive oil. Place in a baking dish with a 1/2-inch of water in the bottom and bake for 1 hour.
GREEK STUFFED TOMATOES WITH RICE OR DOMATES YEMISTES
This is wonderful recipe I got a from a Greek church cookbook from Tucson, Arizona. They are wonderful hot or col, the day you make them or the next day for lunch. I usually make them to go with a lamb roast and then have the leftovers for lunch the next day. You won't be disappointed!
Provided by hollygollygee
Categories Lunch/Snacks
Time 1h5m
Yield 10 tomatoes
Number Of Ingredients 13
Steps:
- Cut tops off tomatoes, and set aside. Scoop out pulp from tomatoes, chop and reserve. Saute onions in 1/2 cup of olive oil until golden. Add tomato pulp, parsley, garlic, dill, oregnao, rice, salt, and pepper. Stir to blend ingredients thoroughly. Add tomato paste and wine. Cover and simmer for 20 minutes. Arrange tomato shells in a casserole or roaster. Sprinkle lightly with sugar. Stuff tomatoes with rice mixture and cover with tomato tops. Pour 1 cup olive oil over the tomatoes and pour 1/2 cup water into pan. Sprinkle lightly with more oregano. Bake at 350 degrees for 35 minutes, basting frequently. Serve hot or cold.
- **tip -- if you don't want to grate the onions, you could also mince them finely. I actually have a little gadget called a Salsa Master that is sort of like a hand held food processor. I just crank the handle until the onions are very very fine.
Nutrition Facts : Calories 401.3, Fat 32.8, SaturatedFat 4.6, Sodium 34.1, Carbohydrate 23.6, Fiber 2.2, Sugar 4.7, Protein 2.8
STUFFED TOMATOES WITH RICE
Steps:
- Preheat the oven to 350 degrees F.
- Cut the tops of the tomatoes off and then take a thin slice off of the bottom so that they sit flat in a baking pan. Using a spoon, scoop out the seeds and pulp and reserve. Place the tomatoes into an ovenproof dish large enough to accommodate them.
- Heat the grapeseed oil in a large saucepan and add the ginger and onions. Stir and cook until the onions are just starting to turn golden, about 3 minutes. Add the cumin seeds, mustard seeds, cardamom and cloves, and continue to cook, about 1 minute. Stir in the leftover rice, almonds, raisins, reserved tomato pulp and salt and pepper, and cook for 3 minutes more. Stir in the chives, and then spoon the rice into the prepared tomatoes. Drizzle with some olive oil and the chevre, and then bake until the tomatoes slump and the tops are golden, 25 to 30 minutes.
STUFFED TOMATOES WITH RICE
Provided by Florence Fabricant
Categories appetizer, side dish
Time 2h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut a thin slice off tops of tomatoes and reserve. Scoop out tomato pulp, chop, drain and reserve. Sprinkle sugar inside tomatoes.
- Heat 1/4 cup olive oil in a 10-inch skillet. Add onion. Cook over medium heat until soft. Add rice, stir and cook a few minutes. Add currants, pine nuts, mint, half the tomato pulp and 1/2 cup water. Season with salt and pepper. Cover and simmer 10 minutes.
- Heat oven to 300 degrees. Purée remaining tomato pulp, and spread in bottom of shallow baking dish that will hold all the tomatoes without much room to spare.
- Spoon rice mixture into tomatoes; it will not fill them. Replace tops, spoon a tablespoon of oil over each tomato, and sprinkle with bread crumbs. Bake 1 1/2 hours.
- Allow to cool to room temperature before serving as an appetizer or with cold poached fish or grilled lamb.
Nutrition Facts : @context http, Calories 592, UnsaturatedFat 32 grams, Carbohydrate 58 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 857 milligrams, Sugar 24 grams
YEMISTES DOMATES LADERES ME RIZI (STUFFED TOMATOES WITH RICE)
Make and share this Yemistes Domates Laderes Me Rizi (Stuffed Tomatoes With Rice) recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 1h18m
Yield 12 tomatoes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Wash tomatoes, slice off caps, and reserve; scoop out pulp, chop, and reserve. Sprinkle inside of tomatoes with salt and sugar. Saute onions in 1/4 cup of the oil until soft.
- Preheat oven to 350*.
- Mix onion, parsley, dill, raisins or currants, pine nuts, rice, chopped tomato pulp, and 1 cup olive oil. Saute for 3 minutes. Season to taste with salt and pepper.
- Fill tomatoes with this mixture. Cover with tomato caps and place in casserole with remaining 1/4 cup olive oil and water. Cover with foil.
- Bake for 30 to 40 minutes, or until tops are golden and rice is cooked, basting occasionally. Remove from heat and cool. Serve at room temperature.
- Note: Tomatoes can be cooked on the stove top. Cover with foil and simmer for about 30 minutes, basting occasionally.
Nutrition Facts : Calories 404.9, Fat 31.5, SaturatedFat 4.2, Sodium 13.9, Carbohydrate 29.8, Fiber 3.6, Sugar 10.7, Protein 4.3
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
TOMATOES STUFFED WITH BROWN RICE AND CHIHUAHUA CHEESE
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees F. Prepare tomatoes by cutting off tops and scooping inside clean; set aside. In a medium size bowl mix all remaining ingredients.
- 2. Stuff mixture into tomatoes and bake for about 20-25 minutes uncovered.
- 3. Transfer to serving dishes using the stuffed tomato as an entree or vegetable accompaniment to your favorite protein.
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