Rice Stuffed Tomatoes
"Looks good and tastes good. Cheese adds much to the flavour. Makes good finger good when using small tomatoes. This recipe is from the "Company's Coming - Vegetables" cookbook."
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
6 tomatoes
- Serves:
- 6
ingredients
- 6 tomatoes
- 2 cups cooked rice
- 1⁄2 teaspoon sugar
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon ground pepper
- 1⁄4 teaspoon basil
- 1⁄8 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon parsley flakes
- 1⁄2 cup grated cheddar cheese
directions
- Cut off tops from tomatoes. Scoop out pulp and reserve.
- Mash reserved tomato pulp. Add remaining ingredients. Mix together.
- Stuff tomatoes. Arrange in greased baking pan.
- Bake uncovered in 350 degree (180C) oven for about 20 to 25 minutes. Serves 6.
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