Ham & Rice Stuffed Tomatoes
|Brand rice||2 Cup (32 tbs)|
|Water||1 2⁄3 Cup (26.67 tbs)|
|Ripe firm tomatoes||6 Medium|
|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)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
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.