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Rice Stuffed Tomatoes Recipe
|Water||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon||1 Tablespoon|
|Instant minced onion||1 Teaspoon|
|Process american cheese slices||1 1⁄2 Ounce (2 Slices, 3/4 Ounce Each)|
|Uncooked instant rice||1⁄2 Cup (8 tbs)|
|Parsley flakes||1 Teaspoon|
Serving size: Complete recipe
Calories 708 Calories from Fat 134
% Daily Value*
Total Fat 15 g23%
Saturated Fat 8.6 g42.8%
Trans Fat 0 g
Cholesterol 40 mg
Sodium 73 mg3%
Total Carbohydrates 121 g40.3%
Dietary Fiber 12.5 g49.9%
Sugars 24.1 g
Protein 25 g50.9%
Vitamin A 141.3% Vitamin C 166.4%
Calcium 45.1% Iron 50.8%
*Based on a 2000 Calorie diet
Stir in cheese until smooth.
Stir in rice and parsley; remove from heat.
Cover and let stand 10 minutes.
Remove stem ends from tomatoes; cut thin slice from bottom of each tomato to prevent tipping.
Remove pulp from each tomato, leaving a 1/4-inch wall.
Chop enough pulp to measure 1/4 cup; stir into rice.
Place tomatoes in ungreased 12 x 7 1/2 x 2-inch baking dish.
Fill tomatoes with rice mixture.
Cover and refrigerate no longer than 24 hours.