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Baked Rice Stuffed Tomatoes

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  Tomatoes 16 Small
  Onion 1 Medium, minced
  Finely chopped green pepper 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄4 Cup (4 tbs)
  Butter/Margarine 4 Tablespoon
  Cooked rice 2 Cup (32 tbs) (1/2 Cup Before Cooking)
  Parsley sprigs 4 , chopped
  Ground cinnamon 1⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pine nuts/Finely chopped pecans 1⁄4 Cup (4 tbs)
  Fine soft bread crumbs 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste

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

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1667 Calories from Fat 673

% Daily Value*

Total Fat 78 g119.8%

Saturated Fat 33.6 g168.2%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 925.3 mg38.6%

Total Carbohydrates 223 g74.4%

Dietary Fiber 27.2 g108.7%

Sugars 57.8 g

Protein 35 g70.1%

Vitamin A 301.3% Vitamin C 649.2%

Calcium 35.9% Iron 83.7%

*Based on a 2000 Calorie diet

1 Comment

Anonymous's picture
Baked Rice Stuffed Tomatoes Recipe