Stuffed Tomatoes Recipe
Summary
Ingredients
| Tomatoes | 6 Medium | |
| Ground beef | 1⁄2 Pound | |
| Chili powder | 1 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄2 Teaspoon | |
| Dried oregano | 1⁄4 Teaspoon | |
| Uncooked instant rice | 2 Cup (32 tbs) | |
| Dry bread crumbs | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Water | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 418 Calories from Fat 131
% Daily Value*
Total Fat 15 g22.6%
Saturated Fat 6.3 g31.7%
Trans Fat 0 g
Cholesterol 37.4 mg12.5%
Sodium 244.5 mg10.2%
Total Carbohydrates 60 g19.9%
Dietary Fiber 3.4 g13.8%
Sugars 4.4 g
Protein 14 g27.5%
Vitamin A 28.2% Vitamin C 27.1%
Calcium 5.5% Iron 13.8%
*Based on a 2000 Calorie diet
Directions
2. Meanwhile, in a skillet, brown beef; drain. Add tomato pulp, chili powder, sugar, salt, pepper and oregano; bring to a boil. Reduce heat; simmer 45 to 50 minutes or until slightly thickened, stirring occasionally. Add rice; mix well. Simmer 5 to 6 minutes longer or until rice is tender. Stuff tomatoes and place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over tomatoes. Add water to baking dish. Bake, uncovered, at 375 degrees F for 20 to 25 minutes or until crumbs are lightly browned.
Comments
shantihhh says :
Chef
