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Stuffed Tomatoes

Healthycooking's picture
These Stuffed Tomatoes taste incredible ! These baked tomatoes with irresistible stuffing of herbs and seasonings can be eaten as it is or with pasta, rice or meat. Try out these Stuffed Tomatoes and let me know if you like it !
Ingredients
  Tomatoes 8 Medium
  Crisco puritan oil 2 Tablespoon
  Celery 1⁄3 Cup (5.33 tbs), chopped
  Onion 2 Tablespoon, chopped
  Cooked brown rice 2 Cup (32 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Snipped parsley 1 Tablespoon (fresh)
  Dried basil leaves 1 Teaspoon, crushed
  Black pepper 1⁄8 Teaspoon
  Garlic powder 1⁄8 Teaspoon
Directions

Cut thin slice from top of each tomato.
Set aside.
Scoop out centers of tomatoes; chop pulp and reserve.
Place shells, upside-down, on paper towels to drain.
Preheat oven to 350°F.
Heat Crisco® Puritan® Oil in medium saucepan.
Add celery and onion.
Cook and stir over medium heat until celery is tender.
Remove from heat.
Add reserved tomato pulp, rice, Parmesan cheese, parsley, basil, pepper and garlic powder.
Mix well.
Evenly fill each tomato shell with rice mixture.
Replace tomato tops, if desired.
Lightly oil 9-inch pie plate or round baking dish with Crisco® Puritan® Oil.
Place tomatoes in dish.
Cover with aluminum foil.
Bake at 350°F for 30 to 45 minutes or until tomatoes are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday

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