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Stuffed Summer Tomatoes

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“This recipe is from a Spanish salad cookbook. The recipes use familiar ingredients in an unfamiliar way. The recipe calls for "wet cheese". I translated this to be cottage cheese, but you can use ricotta or farmers' cheese. Times do not include rice cooking time (hopefully you have leftover?)”
READY IN:
10mins
SERVES:
4
YIELD:
8 tomato cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice according to package directions and cool.
  2. Cut tops off tomatoes, core and remove seeds.
  3. Combine onion, cooked rice, cottage cheese, cream or milk, mayonnaise and salt. Stuff mixture into prepared tomato shells and serve.

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