Bacon-and-Rice-Stuffed Tomatoes


Side Dish
Bacon-and-Rice-Stuffed Tomatoes

Primary Media

Tray of tomatoes stuffed with bacon and rice

User Rating

4.29 out of 5 stars
Rate it:
14 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 6
    6 medium tomatoes
    6 slice(s) Hy-Vee reduced-sodium bacon
    1 (8.8-ounce) pouch precooked long grain and wild rice
    1 tbsp. Hy-Vee unsalted butter
    2 clove(s) garlic, minced
    ½ c. chopped green bell pepper
    2 tbsp. chopped fresh parsley
    ½ c. Hy-Vee butter garlic croutons


    1. Preheat oven to 350 degrees.
    2. Cut a 1/2-inch slice from the top of each tomato and discard. Using a teaspoon or melon baller, scoop out pulp, leaving a 1/2-inch-thick shell. Discard seeds and coarsely chop pulp (should have about 1 cup). Set aside.
    3. Cook bacon until crisp. Drain and crumble; set aside.
    4. Prepare rice according to package directions; set aside.
    5. Melt butter in a medium skillet over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Stir in chopped tomato pulp, green pepper and parsley. Sauté for 2 minutes, until pepper is crisp-tender. Stir in bacon, rice and croutons.
    6. Spoon rice filling into tomatoes. Arrange stuffed tomatoes in an 11-by-7-inch baking dish. Bake, uncovered, for 15 minutes or until heated through. Serve immediately.

    Nutrition facts


    170 Calories per serving

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 15mg
    • Sodium: 400mg
    • Total Carbohydrates: 21g
    • Protein: 5g

    Daily Values

    Vitamin A 25%
    Vitamin C 60%
    Iron 10%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Summer 2011.