“Stuffed tomatoes with golden crum topping.”
READY IN:
30mins
SERVES:
4
YIELD:
4 tomatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. Cooking Directions.
  2. Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
  3. Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
  4. Add cooked rice to the bowl with the meat.
  5. Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
  6. Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
  7. Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.
  8. Yield: 4 servings.
  9. 3. Still Hungry?.
  10. Stuffed tomatoes are classic comfort food. Serve with a mixed green salad studded with garden-fresh vegetables. For vegetarians, omit the beef or turkey.
  11. Notes:.
  12. Tip.
  13. To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
  14. --------------------------------------------------------------------------------.
  15. Nutrition InfoPer Serving.
  16. Calories: 390 kcal.
  17. Carbohydrates: 44 g.
  18. Dietary Fiber: 5 g.
  19. Fat: 16 g.
  20. Protein: 17 g.
  21. Sugars: 8 g
  22. About: Nutrition Info
  23. Powered by: ESHA Nutrient Database.

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