Stuffed and Baked Tomatoes recipe
All Recipes Side Dish Vegetables Tomatoes
Ingredients
- 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 ½ teaspoon salt 1 clove garlic, finely chopped 1 teaspoon olive oil
Nutrition Info
- 363.6 caloriescarbohydrate: 79.2 gcholesterol: : -fat: 2 gfiber: 3.8 gprotein: 8.1 gsaturatedFat: 0.3 gservingSize: -sodium: 319.5 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Stuffed and Baked Tomatoes
Directions
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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.