Tomatoes Stuffed With Rice Recipe
Ingredients
10 large, firm tomatoes
Salt, black pepper
2 cups ground meat
1/4 cup short-grain rice
1 small onion, minced
1/2 cup parsley, minced
Salt, pinch of black pepper
1 cup water
Directions
Cut almost through the stem ends of the tomatoes, leaving about one-half-inch uncut.
Scoop out the pulp with a small spoon or a peeler, leaving about a one-quarter-inch shell all around.
Reserve the pulp for the filling.
Season the insides lightly with salt and pepper.
Invert the tomatoes on paper toweling to drain.
Meanwhile, prepare the filling by mixing together the meat, rice, onion, parsley, salt, pepper and the reserved pulp.
Fill the tomatoes with the meat mixture.
Place the dolmas side by side in a large Pyrex dish.
Pour the water with salt to taste over the tomatoes.
Bake at 350 degrees about twenty minutes, or until done.
Serve hot.
Scoop out the pulp with a small spoon or a peeler, leaving about a one-quarter-inch shell all around.
Reserve the pulp for the filling.
Season the insides lightly with salt and pepper.
Invert the tomatoes on paper toweling to drain.
Meanwhile, prepare the filling by mixing together the meat, rice, onion, parsley, salt, pepper and the reserved pulp.
Fill the tomatoes with the meat mixture.
Place the dolmas side by side in a large Pyrex dish.
Pour the water with salt to taste over the tomatoes.
Bake at 350 degrees about twenty minutes, or until done.
Serve hot.
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