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Cheesy Stuffed Tomatoes

Ingredients
  Firm tomatoes 6 Large
  Salt To Taste
  Instant rice 1 Cup (16 tbs)
  Garlic 1⁄2 Clove (2.5 gm)
  Vegetable oil 2 Tablespoon
  Shredded process cheese spread 4 Ounce (1 Cup)
  Olive oil 2 Tablespoon
Directions

GETTING READY
1) Remove the stems from the tomatoes and cut a slice of about ¼-inch from the top of each tomato.
2) Scoop the pulp out and reserve it.
3) With 1/8 teaspoon, sprinkle the inside of each tomato shell. Set the tomatoes aside after inverting them on paper towels.
4) Press the reserved tomato pulp through a sieve or food mill. Reserve about 6 tablespoons of the liquid.
5) Preheat oven to 375 degrees.

MAKING
6) As per the directions on the package, cook the instant rice.
7) In vegetable oil, sauté the garlic till it is lightly browned. Remove from the heat and stir in the cooked rice and cheese.
8) Fill the tomato shells with the concoction and spoon 1 tablespoon of the reserved liquid into each tomato. Replace the tops.
9) In a greased 8-inch baking dish, place the tomatoes and spoon olive oil on the top. Bake in preheated oven for 20 to 25 minutes.

SERVING
10) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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