Italian Stuffed Tomatoes

Recipe

Side Dish
Italian Stuffed Tomatoes

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Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    1 c.uncooked Hy-Vee instant brown rice
    6large, ripe tomatoes
    ¼ c.Hy-Vee shredded Parmesan
    2 tbsp.chopped fresh basil leaves
    2 tbsp.chopped fresh parsley leaves
    2 tbsp.Hy-Vee Select garlic-flavored olive oil
    Hy-Vee salt and freshly ground Hy-Vee black pepper, to taste

    Directions

    1. Prepare rice according to package directions. Set aside.
    2. Meanwhile, cut a 1/2-inch-thick slice off the top of each tomato; reserve tops. Scoop seeds, pulp and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp. Discard remaining seeds, pulp and juice.
    3. Spray an 11-by-7-inch baking dish with non-stick cooking spray. Place tomatoes in prepared dish.
    4. Toss rice with reserved tomato juice and pulp. Stir in Parmesan cheese, basil, parsley and olive oil. Season with salt and pepper.
    5. Spoon rice mixture into the tomatoes and place reserved tomato slices on top.
    6. Bake at 350 degrees for 30 minutes or until rice is heated through and cheese is melted. Serve warm.

    Nutrition facts

    Servings

    120 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 5mg
    • Sodium: 75mg
    • Total Carbohydrates: 13g
    • Protein: 4g

    Daily Values

    0%
    Vitamin A 35%
    0%
    Vitamin C 40%
    0%
    Iron 4%
    0%
    Calcium 8%