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Cheese Rice Filled Tomatoes

Charles.Durand's picture
  Ripe firm tomatoes 6 Large
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Precooked rice 1⁄3 Cup (5.33 tbs), cooked (Packaged)
  Processed swiss cheese 1⁄2 Pound, shredded
  Sliced mushrooms 1⁄2 Cup (8 tbs), drained
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Marjoram 1⁄4 Teaspoon

Cut 1/4 inch slices from tops of tomatoes.
Set aside.
Scoop out and drain pulp; reserve.
Invert tomatoes to drain.
Cook onion and celery in hot butter in a skillet until onion is tender.
Add tomato pulp, rice, and remaining ingredients; mix well.
Put tomatoes into a greased baking dish.
Spoon mixture into tomatoes.
Replace tomato tops.
Bake at 350°F 15 minutes, or until thoroughly heated.

Recipe Summary

Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1261 Calories from Fat 716

% Daily Value*

Total Fat 82 g125.6%

Saturated Fat 50.9 g254.7%

Trans Fat 0 g

Cholesterol 250.5 mg83.5%

Sodium 5549.4 mg231.2%

Total Carbohydrates 79 g26.3%

Dietary Fiber 15.6 g62.6%

Sugars 32.7 g

Protein 62 g124.5%

Vitamin A 240.5% Vitamin C 243.6%

Calcium 181.4% Iron 35.9%

*Based on a 2000 Calorie diet

Cheese Rice Filled Tomatoes Recipe