Stuffed and Baked Tomatoes

Stuffed and Baked Tomatoes

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.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4
Calories 363.6 kcal

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.
Keyword Tomato, Vegetables
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