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Tomatoes Stuffed With Rice Recipe
|Ripe firm tomatoes||6|
|Raw rice||6 Tablespoon|
|Italian parsley||1 Bunch (100 gm)|
|Olive oil||4 Tablespoon, chopped|
|Tomato sauce||1 Cup (16 tbs)|
|Mint||1⁄4 Cup (4 tbs), chopped|
|Parmesan cheese/Romano cheese||1 Tablespoon, grated|
|Garlic||1⁄4 Clove (1.25 gm), chopped|
|Onions||2 Large, chopped|
|Olive oil||3 Teaspoon|
|Water||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1788 Calories from Fat 945
% Daily Value*
Total Fat 107 g164.9%
Saturated Fat 29.1 g145.3%
Trans Fat 0 g
Cholesterol 74.7 mg
Sodium 393.2 mg16.4%
Total Carbohydrates 188 g62.7%
Dietary Fiber 27.1 g108.4%
Sugars 59.4 g
Protein 31 g62.8%
Vitamin A 340.9% Vitamin C 512.6%
Calcium 60.6% Iron 72.7%
*Based on a 2000 Calorie diet
Partially cut through a slice at top, but without detaching it, and scoop out tomato pulp.
Discard seeds and chop pulp.
Mix pulp with parsley, mint, and garlic.
Saute onions in butter until golden.
Add tomato mixture and cook, stirring, for a few minutes.
Stir in rice, the 4 tablespoons olive oil, and 1/3 cup of the tomato sauce.
Simmer for 5 minutes.
If the mixture is too thick, add a little water.
It is important that the mixture be not too juicy, but have enough liquid so the rice can cook.
Fill tomatoes % full of the mixture.
Sprinkle with cheese and add 1/2 teaspoon olive oil to each tomato.
Cover with partially removed slice.
Arrange tomatoes in a baking pan.
Add the water mixed with remaining tomato sauce and bake in a 350 degree oven for 45 minutes to 1 hour, basting occasionally with liquid in pan.