Stuffed Tomatoes with Rice Recipe

4.5 1 4
Stuffed Tomatoes with Rice Recipe
Stuffed Tomatoes with Rice Recipe photo by Taste of Home
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Stuffed Tomatoes with Rice Recipe

Read Reviews
4.5 1 4
Publisher Photo
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 4 medium tomatoes
  • 1/8 teaspoon salt
  • 1/2 cup chopped onion
  • 3 tablespoons butter, divided
  • 1-1/2 cups cooked rice
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt

Directions

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.
Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 4 servings.
Originally published as Rice-Stuffed Tomatoes in Country Woman September/October 2004, p31

Nutritional Facts

1 each: 238 calories, 12g fat (7g saturated fat), 31mg cholesterol, 589mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 7g protein.

  • 4 medium tomatoes
  • 1/8 teaspoon salt
  • 1/2 cup chopped onion
  • 3 tablespoons butter, divided
  • 1-1/2 cups cooked rice
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  1. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving 1/2-in. shells; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
  2. In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.
  3. Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Yield: 4 servings.
Originally published as Rice-Stuffed Tomatoes in Country Woman September/October 2004, p31

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August1 User ID: 1850683 70858
Reviewed Mar. 22, 2010

"Excellent side dish. Very flavorful and easy to make. I used brown and white rice mixed."

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