Taste of Home
Rice-Stuffed Tomatoes
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 6 servings.
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
Ingredients
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6 large tomatoes
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1 pound ground beef
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1 cup cooked long grain rice
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2 tablespoons minced fresh parsley
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1 teaspoon dried basil
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1 teaspoon salt
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1 teaspoon pepper
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1/2 cup grated Parmesan cheese
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1/4 pound Swiss cheese, cut into 1/2-inch cubes
Directions
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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.
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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.
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3.
Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts
1 each: 294 calories, 15g fat (8g saturated fat), 60mg cholesterol, 634mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 24g protein.
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