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Rice-Stuffed Tomatoes Recipe

Rice-Stuffed Tomatoes Recipe photo by Taste of Home

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I learned to put an Italian twist on my cooking after getting married since my husband is of Italian descent. I don't have many occasions to cook anymore. But when I'm expecting company, this is the dish I'll likely prepare.—Marion Amonte, Hingham, Massachusetts

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Rice-Stuffed Tomatoes Recipe

Prep: 30 min. Bake: 35 min.

Yield: 6 Servings

30 35 65

Ingredients

6 large tomatoes
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 cup cooked long grain rice
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
1/4 pound Swiss cheese, cut into 1/2-inch cubes

Directions

Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp.
In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses.
Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 294 calories, 15 g fat (8 g saturated fat), 60 mg cholesterol, 634 mg sodium, 17 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Rice-Stuffed Tomatoes in Taste of Home Ground Beef Cookbook , p215

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.

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Rice-Stuffed Tomatoes

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Reviewed on Jul. 23, 2012 by cocoalady

Will make this again this week! It was a super hit and used the leftover stuffing for sandwiches which were also great! I used Lundberg's Wild Rice Blend, buffalo and fresh basil. Used shredded Swiss cheese since that is what I had. a touch of hot sauce would be good too.

Reviewed on Jun. 23, 2011 by peanutz1346

Hi! Let me say how much I enjoyed this recipe! Not bad at all, thanks for sharing. But I admit that usual rice doesn't have that much taste, that's why I would recommend my favorite brand of basmati rice Diamond Pearl Foods Aromatic Indian Basmati Rice. Once cooked it stays really compact so that basmati really changed the whole dish and gave a kind of nutty flavor.. Loved it! Try!