Stuffed Tomato Flowers

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“Refreshing vegetarian dish”
READY IN:
10mins
SERVES:
6
YIELD:
6 tomtoes
UNITS:
US

Ingredients Nutrition

Directions

  1. For dressing, combine white wine or apple juice, lemon peel, lemon juice,olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.
  2. For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl.
  3. Add dressing and toss until evenly coated.
  4. Cove and refrigerate up to 4 hours.
  5. Core each tomato.
  6. Make six lengthwise cuts from top of each tomato almost to but not through the bottom, creating six wedges.
  7. Gently fan out wedges; place tomato on each serving plate.
  8. Spoon about 3/4 cup filling into each tomato.

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