Recipes Side Dish Vegetables Tomatoes Stuffed and Baked Tomatoes 4.1 (31) 23 Reviews 6 Photos 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. Recipe by Krista B Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 6 6 6 6 Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts 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 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. I Made It Print Nutrition Facts (per serving) 364 Calories 2g Fat 79g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved