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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

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1 Comment

Anonymous's picture
Hi! Loved your recipe, my family really enjoyed! The only hing i can say is that the rice wasn't really compact after cooking... So I'll try it some other time but with my favorite imported rice => Diamond Pearl Foods indian basmati rice. After cooking it keeps it's aroma and stays really compact... Diamond Pearl Foods makes long grain basmati rice, and their basmati fits every meal!
Baked Rice Stuffed Tomatoes Recipe