Baked Rice Stuffed Tomatoes
|Onion||1 Medium, minced|
|Finely chopped green pepper||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Cooked rice||2 Cup (32 tbs) (1/2 Cup Before Cooking)|
|Parsley sprigs||4 , chopped|
|Ground cinnamon||1⁄4 Teaspoon|
|Pine nuts/Finely chopped pecans||1⁄4 Cup (4 tbs)|
|Fine soft bread crumbs||1 Cup (16 tbs)|
Cut tops off tomatoes and scoop out pulp with small spoon.
Sprinkle insides of tomatoes generously with salt and pepper and set aside.
Force pulp through sieve or food mill.
Saute vegetables in 2 tablespoons butter until onion is translucent.
Add to pulp with next 5 ingredients.
Mix well and spoon into tomato shells, using 2 rounded tablespoons for each.
Melt remaining 2 tablespoons butter and mix with crumbs.
Sprinkle on tomatoes.
Arrange in shallow baking dish and add about 1" of hot water.
Bake in preheated moderate oven (375 F.) about 30 minutes.
Cool and refrigerate until 1 hour