Stuffed and Baked Tomatoes

          

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.

Original recipe makes 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
1/2 teaspoon salt
1 clove garlic, finely chopped
1 teaspoon olive oil

  • PREP

    20 mins

  • COOK

    25 mins

  • READY IN

    45 mins

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

Calories: 364 kcal
Carbohydrates: 79.2 g
Cholesterol: 0 mg
Fat: 2 g
Fiber: 3.8 g
Protein: 8.1 g
Sodium: 320 mg