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Tomatoes Stuffed With Rice

Greek.Cookery's picture
Tomatoes Stuffed With Rice is a vegetable treat you'll love to gorge on. Prepare the Tomatoes Stuffed With Rice effortlessly in minutes, and let us know your remarks after thorougly enjoying the recipe.
  Ripe firm tomatoes 6
  Raw rice 6 Tablespoon
  Italian parsley 1 Bunch (100 gm)
  Olive oil 4 Tablespoon, chopped
  Tomato sauce 1 Cup (16 tbs)
  Mint 1⁄4 Cup (4 tbs), chopped
  Parmesan cheese/Romano cheese 1 Tablespoon, grated
  Garlic 1⁄4 Clove (1.25 gm), chopped
  Onions 2 Large, chopped
  Olive oil 3 Teaspoon
  Butter 2 Tablespoon
  Water 1 Cup (16 tbs)

Wash tomatoes.
Partially cut through a slice at top, but without detaching it, and scoop out tomato pulp.
Discard seeds and chop pulp.
Mix pulp with parsley, mint, and garlic.
Saute onions in butter until golden.
Add tomato mixture and cook, stirring, for a few minutes.
Stir in rice, the 4 tablespoons olive oil, and 1/3 cup of the tomato sauce.
Simmer for 5 minutes.
If the mixture is too thick, add a little water.
It is important that the mixture be not too juicy, but have enough liquid so the rice can cook.
Fill tomatoes % full of the mixture.
Sprinkle with cheese and add 1/2 teaspoon olive oil to each tomato.
Cover with partially removed slice.
Arrange tomatoes in a baking pan.
Add the water mixed with remaining tomato sauce and bake in a 350 degree oven for 45 minutes to 1 hour, basting occasionally with liquid in pan.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1788 Calories from Fat 945

% Daily Value*

Total Fat 107 g164.9%

Saturated Fat 29.1 g145.3%

Trans Fat 0 g

Cholesterol 74.7 mg24.9%

Sodium 393.2 mg16.4%

Total Carbohydrates 188 g62.7%

Dietary Fiber 27.1 g108.4%

Sugars 59.4 g

Protein 31 g62.8%

Vitamin A 340.9% Vitamin C 512.6%

Calcium 60.6% Iron 72.7%

*Based on a 2000 Calorie diet


Tomatoes Stuffed With Rice Recipe