Stuffed and Baked Tomatoes

4.1
(31)

Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.

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6
6
6
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4
Yield:
4 servings

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

Directions

  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.

Nutrition Facts (per serving)

364 Calories
2g Fat
79g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 364
% Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Sodium 320mg 14%
Total Carbohydrate 79g 29%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 8g
Vitamin C 45mg 223%
Calcium 15mg 1%
Iron 5mg 29%
Potassium 521mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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