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Tomatoes Stuffed With Rice

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  Firm tomatoes 10 Large
  Salt To Taste
  Ground meat 2 Cup (32 tbs)
  Short grain rice 1⁄4 Cup (4 tbs)
  Onion 1 Small, minced
  Parsley 1⁄2 Cup (8 tbs), minced
  Pepper To Taste
  Water 1 Cup (16 tbs)

Cut almost through the stem ends of the tomatoes, leaving about one-half-inch uncut.
Scoop out the pulp with a small spoon or a peeler, leaving about a one-quarter-inch shell all around.
Reserve the pulp for the filling.
Season the insides lightly with salt and pepper.
Invert the tomatoes on paper toweling to drain.
Meanwhile, prepare the filling by mixing together the meat, rice, onion, parsley, salt, pepper and the reserved pulp.
Fill the tomatoes with the meat mixture.
Place the dolmas side by side in a large Pyrex dish.
Pour the water with salt to taste over the tomatoes.
Bake at 350 degrees about twenty minutes, or until done.
Serve hot.

Recipe Summary

Side Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 247 Calories from Fat 66

% Daily Value*

Total Fat 8 g11.6%

Saturated Fat 2.6 g13.2%

Trans Fat 0 g

Cholesterol 33.6 mg11.2%

Sodium 152.3 mg6.3%

Total Carbohydrates 23 g7.6%

Dietary Fiber 5.2 g20.8%

Sugars 10.7 g

Protein 23 g46.9%

Vitamin A 70.8% Vitamin C 93.4%

Calcium 6.7% Iron 14.2%

*Based on a 2000 Calorie diet

Tomatoes Stuffed With Rice Recipe