Rice-Stuffed Tomatoes
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
6 ServingsPrep: 30 min. Bake: 35 min.
Ingredients
- 6 large tomatoes
- 1 pound ground beef, cooked and drained
- 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 block (4 ounces) 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
- skillet, combine the beef, rice, parsley, basil, salt, pepper and
- tomato pulp; heat through. Remove from the heat; stir in cheeses.
- Spoon into tomato shells. Place stuffed side up in a greased shallow
- baking dish. Bake, uncovered, at 350° for 35 minutes or until
- heated through. Yield: 6 servings.
Nutrition 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.