Stuffed Tomatoes with Rice
Stuffed Tomatoes with Rice could be just the gluten free recipe you've been looking for. For 90 cents per serving, you get a side dish that serves 4. One portion of this dish contains around 7g of protein, 12g of fat, and a total of 207 calories. Several people made this recipe, and 116 would say it hit the spot. From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up fresh parsley, cooked rice, tomatoes, and a few other things to make it today. It is brought to you by Taste of Home. Overall, this recipe earns a solid spoonacular score of 44%. If you like this recipe, take a look at these similar recipes: Rice-Stuffed Tomatoes, Tomatoes Stuffed with Rice, and Shrimp-and-Rice Stuffed Tomatoes.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 20 minutes
Ingredients:
3 tablespoons butter, divided
1-1/2 cups cooked rice
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 tablespoons minced fresh parsley
1/2 teaspoon garlic salt
1/2 cup chopped onion
1/2 cup grated Parmesan cheese
1/8 teaspoon salt
4 medium tomatoes
Equipment:
paper towels
frying pan
baking pan
Cooking instruction summary:
Directions Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain. In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt. Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 4 servings. Originally published as Rice-Stuffed Tomatoes in Country WomanSeptember/October 2004, p31 Nutritional Facts 1 serving (1 each) equals 238 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 589 mg sodium, 26 g carbohydrate, 2 g fiber, 7 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
2. In a small skillet, saute onion in 2 tablespoons butter until tender.
3. Add reserved tomato pulp; cook until most of the liquid is evaporated.
4. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.
5. Stuff into tomato shells; dot with remaining butter.
6. Place in a greased 9-in. square baking dish.
7. Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Nutrition Information:
covered percent of daily need
