Creole Stuffed Tomatoes Recipe

Creole Stuffed Tomatoes Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

One of my hobbies is cooking and trying out different foods. This recipe is something I created years ago and have made many times since.

[X]

Rate Creole Stuffed Tomatoes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Creole Stuffed Tomatoes Recipe

Prep: 20 min. + draining Bake: 30 min.

Yield: 6-8 Servings

20 30 50

Ingredients

6 to 8 large tomatoes
1/2 teaspoon salt
2 cups cooked long grain rice
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
1 egg, beaten
1/2 teaspoon pepper
1 pound cooked small shrimp
1/4 cup dry bread crumbs
2 tablespoons butter, melted

Directions

Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 280 calories, 12 g fat (6 g saturated fat), 164 mg cholesterol, 568 mg sodium, 21 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Creole Stuffed Tomatoes in Country Extra May 1998, p49

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.