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Stuffed Tomatoes with Rice

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Course Main Dishes
Recipe Theme July: Tomatoes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 medium zucchini, sliced
  • ½ cup Tomatoes, sliced
  • 1 medium toasted pecans
  • 1 small mozzarella cheese, shredded
  • 6 slices butter or margarine
  • 2 tablespoons seasoned croutons
  • 1 tablespoon onion, thinly sliced
  • ½ cup of pepper
  • Extra onion, sliced ¼-inch thick
Course Main Dishes
Recipe Theme July: Tomatoes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 8 medium zucchini, sliced
  • ½ cup Tomatoes, sliced
  • 1 medium toasted pecans
  • 1 small mozzarella cheese, shredded
  • 6 slices butter or margarine
  • 2 tablespoons seasoned croutons
  • 1 tablespoon onion, thinly sliced
  • ½ cup of pepper
  • Extra onion, sliced ¼-inch thick
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375 degrees
  2. Remove the tops of the tomatoes and set aside for later
  3. Using a small spoon, empty the contents of the tomatoes, discarding the hard core, into a fine mesh strainer over a bowl
  4. Once all the tomatoes have been emptied, sprinkle a pinch of salt around the interior of each tomato
  5. Strain the pulp into the bowl and discard the seeds
  6. Prepare the rice per the manufacturer’s instruction, cooking the rice for half the time stated on the instructions
  7. When the rice has cooked halfway, empty the rice into the strainer and discard the remaining water
  8. Set aside
  9. In a skillet over medium heat, add 1 tablespoon olive oil, chopped onion, garlic and bacon
  10. Sauté the ingredients until onion is translucent and the bacon has crisped
  11. Add the strained pulp, basil and parsley to the pan and mix well
  12. Continue cooking the mixture for 2-3 minutes, then remove the pan from the heat, add rice and mix thoroughly
  13. Add the cheese and mix well
  14. Add salt to taste
  15. Line a baking dish with parchment paper and place the tomatoes into the dish
  16. (May need to use aluminum foil to make tomatoes stand up)
  17. Stuff each of the tomatoes with a generous spoonful or two of the rice mixture until it begins to overflow from the tomato and then replace the tops on each of the tomatoes
  18. Cover the baking dish and place on the center rack of the oven
  19. Bake at 375 degrees for 30 minutes
  20. After 30 minutes, uncover the dish and continue baking the tomatoes for 15 minutes
  21. Remove the dish from the oven and allow the tomatoes to cool 5 minutes prior to serving
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