Stuffed Tomatoes Recipe
Ingredients
| Tomatoes | 8 Medium | |
| Crisco puritan oil | 2 Tablespoon | |
| Celery | 1⁄3 Cup (5.33 tbs), chopped | |
| Onion | 2 Tablespoon, chopped | |
| Cooked brown rice | 2 Cup (32 tbs) | |
| Parmesan cheese | 1⁄4 Cup (4 tbs), grated | |
| Snipped parsley | 1 Tablespoon (fresh) | |
| Dried basil leaves | 1 Teaspoon, crushed | |
| Black pepper | 1⁄8 Teaspoon | |
| Garlic powder | 1⁄8 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1017 Calories from Fat 369
% Daily Value*
Total Fat 42 g64.8%
Saturated Fat 7.3 g36.5%
Trans Fat 0.1 g
Cholesterol 17 mg5.7%
Sodium 497.4 mg20.7%
Total Carbohydrates 140 g46.7%
Dietary Fiber 22.7 g90.9%
Sugars 28.5 g
Protein 29 g57.2%
Vitamin A 204.2% Vitamin C 252.8%
Calcium 58.6% Iron 46.1%
*Based on a 2000 Calorie diet
Directions
Set aside.
Scoop out centers of tomatoes; chop pulp and reserve.
Place shells, upside-down, on paper towels to drain.
Preheat oven to 350°F.
Heat Crisco® Puritan® Oil in medium saucepan.
Add celery and onion.
Cook and stir over medium heat until celery is tender.
Remove from heat.
Add reserved tomato pulp, rice, Parmesan cheese, parsley, basil, pepper and garlic powder.
Mix well.
Evenly fill each tomato shell with rice mixture.
Replace tomato tops, if desired.
Lightly oil 9-inch pie plate or round baking dish with Crisco® Puritan® Oil.
Place tomatoes in dish.
Cover with aluminum foil.
Bake at 350°F for 30 to 45 minutes or until tomatoes are tender.
Chef
