Stuffed and Baked Tomatoes

Stuffed and Baked Tomatoes

21

"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."

Ingredients

45 m {{adjustedServings}} servings 364 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 79.2g
  • 26%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 320 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

21
  1. 28 Ratings

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This was pretty good. My mom and sister loved these. I changed a bit of the ingredients around since I didn't have all the ingredients you listed. I mixed normal white rice, butter, ground pe...

You will have to prepare rice for this recipe which takes away from it being very simple, and I found I needed about more of the stuffing mixture than the recipe called for. Fortunately, I had p...

This was very good. I did use the smaller tomatoes I had on hand. I took some people's advice and added mozzarella cheese tot he mix. Since I had more basil on hand I used that too, and a red pe...