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:

Quickview
206k Calories
7g Protein
12g Total Fat
18g Carbs
4% Health Score
Limit These
Calories
206k
10%

Fat
12g
19%

  Saturated Fat
7g
47%

Carbohydrates
18g
6%

  Sugar
4g
5%

Cholesterol
31mg
10%

Sodium
647mg
28%

Get Enough Of These
Protein
7g
14%

Vitamin K
45µg
43%

Vitamin A
1579IU
32%

Vitamin C
21mg
26%

Manganese
0.36mg
18%

Calcium
175mg
18%

Phosphorus
143mg
14%

Potassium
361mg
10%

Vitamin B6
0.17mg
9%

Selenium
5µg
9%

Fiber
2g
8%

Folate
28µg
7%

Magnesium
27mg
7%

Vitamin E
0.97mg
6%

Copper
0.12mg
6%

Zinc
0.82mg
5%

Vitamin B3
0.98mg
5%

Vitamin B2
0.08mg
5%

Vitamin B1
0.07mg
5%

Iron
0.7mg
4%

Vitamin B5
0.37mg
4%

Vitamin B12
0.17µg
3%

Vitamin D
0.22µg
1%

covered percent of daily need
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