Stuffed and Baked Tomatoes
by Best Nice Deals Team
Stuffed and Baked Tomatoes
“Most recently, I learned another hobby: baking. It's so much fun to mix all the ingredients and to see the cake come out nice. It's so rewarding when the cake comes out great and tastes great.”Yani Tseng.
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Ingredients
- 1 cup uncooked instant rice
- 4 large firm tomatoes
- 1 tablespoon finely chopped green bell pepper
- 1 tablespoon finely chopped onion
- 1 tablespoon finely minced fresh parsley
- ½ teaspoon salt
- 1 clove garlic finely chopped
- 1 teaspoon olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
- Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
- In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
- Bake in preheated oven for 20 to 25 minutes.
NUTRITION
Nutrition Facts
Stuffed and Baked Tomatoes
Serving Size
4 g
Amount per Serving
Calories
363.6
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.3
g
2
%
Sodium
319.5
mg
14
%
Potassium
521.4
mg
15
%
Carbohydrates
79.2
g
26
%
Fiber
3.8
g
16
%
Sugar
7
g
8
%
Protein
8.1
g
16
%
Vitamin A
1368.6
IU
27
%
Vitamin C
44.6
mg
54
%
Calcium
14.9
mg
1
%
Iron
5.2
mg
29
%
* Percent Daily Values are based on a 2000 calorie diet.
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