Cheese Rice Filled Tomatoes Recipe
Ingredients
| Ripe firm tomatoes | 6 Large | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Chopped celery | 1⁄4 Cup (4 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Precooked rice | 1⁄3 Cup (5.33 tbs), cooked (Packaged) | |
| Processed swiss cheese | 1⁄2 Pound, shredded | |
| Sliced mushrooms | 1⁄2 Cup (8 tbs), drained | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Marjoram | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1278 Calories from Fat 716
% Daily Value*
Total Fat 82 g125.6%
Saturated Fat 50.9 g254.7%
Trans Fat 0 g
Cholesterol 250.5 mg83.5%
Sodium 5859.8 mg244.2%
Total Carbohydrates 82 g27.3%
Dietary Fiber 16.3 g65.4%
Sugars 33.5 g
Protein 64 g127.3%
Vitamin A 240.5% Vitamin C 243.6%
Calcium 181.4% Iron 35.9%
*Based on a 2000 Calorie diet
Directions
Set aside.
Scoop out and drain pulp; reserve.
Invert tomatoes to drain.
Cook onion and celery in hot butter in a skillet until onion is tender.
Add tomato pulp, rice, and remaining ingredients; mix well.
Put tomatoes into a greased baking dish.
Spoon mixture into tomatoes.
Replace tomato tops.
Bake at 350°F 15 minutes, or until thoroughly heated.
Chef
