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Rice-Stuffed Tomatoes

Name: Rice-Stuffed Tomatoes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings.
Ingredients: 6 large tomatoes; 1 pound ground beef; 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

3 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 35 min.

Makes

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

Rice-Stuffed Tomatoes Recipe photo by Taste of Home

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Ingredients

6 large tomatoes
1 pound ground beef
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.

Nutrition Facts

1 each: 294 calories, 15g fat (8g saturated fat), 60mg cholesterol, 634mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 24g protein.

Rice-Stuffed Tomatoes

Ingredients

Directions

Nutrition Facts

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