Ham & Rice Stuffed Tomatoes Recipe

Ham & Rice Stuffed Tomatoes picture


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Brand rice2 Cup (32 tbs)
 Water1 2⁄3 Cup (26.67 tbs)
 Salt1⁄2 Teaspoon
 Butter/Margarine1 Tablespoon
 Ripe firm tomatoes6 Medium
 Butter/Margarine2 Tablespoon
 Chopped green pepper1⁄2 Cup (8 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Garlic1 Clove (5 gm), minced
 Ground cooked ham1 Pound
 Eggs2 , slightly beaten
 Half and half1⁄2 Cup (8 tbs)
 Chopped parsley1⁄4 Cup (4 tbs)
 Turmeric1 Teaspoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Fine dry bread crumbs1⁄4 Cup (4 tbs)
 Butter/Margarine3 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 3097 Calories from Fat 1078

% Daily Value*

Total Fat 122 g187.8%

Saturated Fat 67.4 g336.9%

Trans Fat 0 g

Cholesterol 901.3 mg

Sodium 3594.8 mg149.8%

Total Carbohydrates 356 g118.7%

Dietary Fiber 17.5 g70%

Sugars 25.3 g

Protein 149 g298.6%

Vitamin A 203.9% Vitamin C 290.8%

Calcium 52.8% Iron 90.7%

*Based on a 2000 Calorie diet


Preheat oven to 425° F (218°C).
Lightly butter or oil a 13-1/2" x 8-1/2" baking dish.
Cook rice with water, 1/2 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Wash and core tomatoes and cut in half crosswise.
Remove a small portion of center to make stuffing easy.
In a small saucepan, melt 2 tablespoons butter or margarine.
Add green pepper, onion and garlic.
Cook until onion is tender, not brown.
Combine cooked rice, ham, eggs, half and half, parsley, turmeric, 1 teaspoon salt, pepper and onion mixture.
Make rounded, smooth mounds with about 1/3 cup of rice mixture on each tomato half.
Sprinkle with an equal amount of bread crumbs.
Arrange in buttered or oiled baking dish.
Melt 3 tablespoons butter or margarine.
Pour over tomato halves.
Bake until heated through, about 30 minutes.