Show Subscription Form




Rice-Stuffed Tomatoes Recipe
Rice-Stuffed Tomatoes Recipe photo by Taste of Home

Rice-Stuffed Tomatoes Recipe

Read Reviews (5)
4.25 5
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 6 large tomatoes
  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Rice-Stuffed Tomatoes in Taste of Home Ground Beef Cookbook 1999, p215

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.

Reviews for Rice-Stuffed Tomatoes(5)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 23, 2012

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.

MY REVIEW
Reviewed Jun. 23, 2011

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!

MY REVIEW
Reviewed Sep. 5, 2010

I improved this recipe by making it with the following ingredients

6 large home-grown tomatoes

1 pound ground beef, cooked and drained

1 cup cooked whole grain rice

3 cloves minced garlic

¼ cup olive oil

2 tablespoons minced fresh parsley

1 tablespoon fresh minced basil

1 tsp fresh minced oregano

1 teaspoon salt

1 teaspoon pepper

1/2 cup grated Parmesan cheese

1 cup Italian Blend Cheese

It was delicious! I'll definitely be making it again!

MY REVIEW
Reviewed Mar. 12, 2009
MY REVIEW
Reviewed Mar. 12, 2009

Neat recipe! Super taste and presentation!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT