Stuffed and Baked Tomatoes

Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.

Step: 3

Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.

Step: 4

In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.

Step: 5

Bake in preheated oven for 20 to 25 minutes.

Per Serving: 364 calories; protein 8.1g; carbohydrates 79.2g; fat 2g; sodium 319.5mg.

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