You are here

Ham & Rice Stuffed Tomatoes

  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

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: 
Main Dish

Rate It

Your rating: None
Average: 3.7 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3097 Calories from Fat 1078

% Daily Value*

Total Fat 122 g187.8%

Saturated Fat 67.4 g336.9%

Trans Fat 0 g

Cholesterol 901.3 mg300.4%

Sodium 3594.8 mg149.8%

Total Carbohydrates 356 g118.7%

Dietary Fiber 17.5 g70%

Sugars 25.3 g

Protein 149 g298.6%

Vitamin A 203.9% Vitamin C 290.8%

Calcium 52.8% Iron 90.7%

*Based on a 2000 Calorie diet

Ham & Rice Stuffed Tomatoes Recipe