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Cheese Rice Filled Tomatoes Recipe
|Ripe firm tomatoes||6 Large|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|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|
Serving size: Complete recipe
Calories 1261 Calories from Fat 716
% Daily Value*
Total Fat 82 g125.6%
Saturated Fat 50.9 g254.7%
Trans Fat 0 g
Cholesterol 250.5 mg
Sodium 5549.4 mg231.2%
Total Carbohydrates 79 g26.3%
Dietary Fiber 15.6 g62.6%
Sugars 32.7 g
Protein 62 g124.5%
Vitamin A 240.5% Vitamin C 243.6%
Calcium 181.4% Iron 35.9%
*Based on a 2000 Calorie diet
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 350Â°F 15 minutes, or until thoroughly heated.