Creole Stuffed Tomatoes Recipe

Creole Stuffed Tomatoes Recipe
Creole Stuffed Tomatoes Recipe photo by Taste of Home
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Creole Stuffed Tomatoes Recipe

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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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + draining Bake: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + draining Bake: 30 min.

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

Nutritional Facts

1 each: 280 calories, 12g fat (6g saturated fat), 164mg cholesterol, 568mg sodium, 21g carbohydrate (5g sugars, 2g fiber), 21g protein.

  • 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 or margarine, melted
  1. 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.
Originally published as Creole Stuffed Tomatoes in Country Extra May 1998, p49

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