Recipe
Side Dish
Italian Stuffed Tomatoes
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. uncooked Hy-Vee instant brown rice | ||
| 6 large, 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
- Prepare rice according to package directions. Set aside.
- 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.
- Spray an 11-by-7-inch baking dish with non-stick cooking spray. Place tomatoes in prepared dish.
- Toss rice with reserved tomato juice and pulp. Stir in Parmesan cheese, basil, parsley and olive oil. Season with salt and pepper.
- Spoon rice mixture into the tomatoes and place reserved tomato slices on top.
- 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%