Post by Loupy on Jan 3, 2011 19:14:04 GMT -7
Rice-Stuffed Tomatoes
Photo by Tasteofhome
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, Massachusetts
Yeild:6 Servings
Prep: 30 min.
Bake: 35 min.
Ingredients:
6 large tomatoes
1 pound ground beef, cooked and drained
1 cup cooked long grain rice (I use brown rice)
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
1 block (4 ounces) 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 skillet, combine the beef, rice, parsley, basil, salt, pepper and tomato pulp; heat through.
Remove from the heat; stir in cheeses.
Spoon into tomato shells.
Place stuffed side up in a greased shallow baking dish.
Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts:
1 serving (1 each) equals
294 calories,
15 g fat
8 g saturated fat
60 mg cholesterol
634 mg sodium
17 g carbohydrate
2 g fiber
24 g protein.
© Taste of Home 2009
Photo by Tasteofhome
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, Massachusetts
Yeild:6 Servings
Prep: 30 min.
Bake: 35 min.
Ingredients:
6 large tomatoes
1 pound ground beef, cooked and drained
1 cup cooked long grain rice (I use brown rice)
2 tablespoons minced fresh parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
1/2 cup grated Parmesan cheese
1 block (4 ounces) 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 skillet, combine the beef, rice, parsley, basil, salt, pepper and tomato pulp; heat through.
Remove from the heat; stir in cheeses.
Spoon into tomato shells.
Place stuffed side up in a greased shallow baking dish.
Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts:
1 serving (1 each) equals
294 calories,
15 g fat
8 g saturated fat
60 mg cholesterol
634 mg sodium
17 g carbohydrate
2 g fiber
24 g protein.
© Taste of Home 2009
