Taste of Home
Stuffed Tomatoes with Rice
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 4 servings.
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.
Ingredients
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4 medium tomatoes
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1/8 teaspoon salt
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1/2 cup chopped onion
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3 tablespoons butter, divided
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1-1/2 cups cooked rice
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1/2 cup grated Parmesan cheese
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2 tablespoons minced fresh parsley
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1 tablespoon minced fresh basil or 1 teaspoon dried basil
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1/2 teaspoon garlic salt
Directions
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1.
Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.
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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.
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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.
Nutrition Facts
1 each: 238 calories, 12g fat (7g saturated fat), 31mg cholesterol, 589mg sodium, 26g carbohydrate (6g sugars, 2g fiber), 7g protein.
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