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Ham & Rice Stuffed Tomatoes

Quick.easy.cooking's picture
Ingredients
  Brand rice 2 Cup (32 tbs)
  Water 1 2⁄3 Cup (26.67 tbs)
  Salt 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon
  Ripe firm tomatoes 6 Medium
  Butter/Margarine 2 Tablespoon
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Ground cooked ham 1 Pound
  Eggs 2 , slightly beaten
  Half and half 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Turmeric 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Butter/Margarine 3 Tablespoon
Directions

Preheat oven to 425° F (218°C).
Lightly butter or oil a 13-1/2" x 8-1/2" baking dish.
Cook rice with water, 1/2 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Wash and core tomatoes and cut in half crosswise.
Remove a small portion of center to make stuffing easy.
In a small saucepan, melt 2 tablespoons butter or margarine.
Add green pepper, onion and garlic.
Cook until onion is tender, not brown.
Combine cooked rice, ham, eggs, half and half, parsley, turmeric, 1 teaspoon salt, pepper and onion mixture.
Make rounded, smooth mounds with about 1/3 cup of rice mixture on each tomato half.
Sprinkle with an equal amount of bread crumbs.
Arrange in buttered or oiled baking dish.
Melt 3 tablespoons butter or margarine.
Pour over tomato halves.
Bake until heated through, about 30 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Ham

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