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Baked Rice Stuffed Tomatoes Recipe
|Onion||1 Medium, minced|
|Finely chopped green pepper||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Cooked rice||2 Cup (32 tbs) (1/2 Cup Before Cooking)|
|Parsley sprigs||4 , chopped|
|Ground cinnamon||1⁄4 Teaspoon|
|Pine nuts/Finely chopped pecans||1⁄4 Cup (4 tbs)|
|Fine soft bread crumbs||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1667 Calories from Fat 673
% Daily Value*
Total Fat 78 g119.8%
Saturated Fat 33.6 g168.2%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 925.3 mg38.6%
Total Carbohydrates 223 g74.4%
Dietary Fiber 27.2 g108.7%
Sugars 57.8 g
Protein 35 g70.1%
Vitamin A 301.3% Vitamin C 649.2%
Calcium 35.9% Iron 83.7%
*Based on a 2000 Calorie diet
Sprinkle insides of tomatoes generously with salt and pepper and set aside.
Force pulp through sieve or food mill.
Saute vegetables in 2 tablespoons butter until onion is translucent.
Add to pulp with next 5 ingredients.
Mix well and spoon into tomato shells, using 2 rounded tablespoons for each.
Melt remaining 2 tablespoons butter and mix with crumbs.
Sprinkle on tomatoes.
Arrange in shallow baking dish and add about 1" of hot water.
Bake in preheated moderate oven (375 F.) about 30 minutes.
Cool and refrigerate until 1 hour