Stuffed Tomatoes Recipe
Hello dear, are you looking for Stuffed Tomatoes recipe? The marriage of the incredible flavors of Vegetable with other ingredients is the secret to this Stuffed Tomatoes recipe. This Stuffed Tomatoes is always a hit as a Side Dish . It is highly recommended to try out this great Stuffed Tomatoes recipe.
Ingredients
6 to 8 medium tomatoes
2 tablespoons Oil
1/3 cup chopped celery
2 tablespoons chopped onion
2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh parsley
1 teaspoon dried basil leaves
1/8 teaspoon pepper
1/8 teaspoon garlic powder
Directions
Cut thin slice from top of each tomato.
Set tops aside.
Scoop out center of tomatoes; chop pulp and set aside.
Place shells upside down on paper towels to drain.
Preheat oven to 350°F.
Heat Oil in medium saucepan.
Add celery and onion.
Saute over moderate heat until celery is tender.
Remove from heat.
Add reserved tomato pulp, rice, Parmesan cheese, parsley, basil, pepper and garlic powder.
Mix well.
Fill tomato shells with rice mixture.
Replace tomato tops, if desired.
Lightly oil 9-inch pie plate or round baking dish.
Place tomatoes in dish.
Cover with aluminum foil.
Bake at 350 °F, 30 to 45 minutes, or until tomatoes are tender.
Set tops aside.
Scoop out center of tomatoes; chop pulp and set aside.
Place shells upside down on paper towels to drain.
Preheat oven to 350°F.
Heat Oil in medium saucepan.
Add celery and onion.
Saute over moderate heat until celery is tender.
Remove from heat.
Add reserved tomato pulp, rice, Parmesan cheese, parsley, basil, pepper and garlic powder.
Mix well.
Fill tomato shells with rice mixture.
Replace tomato tops, if desired.
Lightly oil 9-inch pie plate or round baking dish.
Place tomatoes in dish.
Cover with aluminum foil.
Bake at 350 °F, 30 to 45 minutes, or until tomatoes are tender.
