Name: Stuffed Tomatoes with Rice
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 4 medium tomatoes -; 1/8 teaspoon salt -; 1/2 cup chopped onion -; 3 tablespoons butter, divided -; 1-1/2 cups cooked rice -; 1/2 cup grated Parmesan cheese -; 2 tablespoons minced fresh parsley -; 1 tablespoon minced fresh basil or 1 teaspoon dried basil -; 1/2 teaspoon garlic salt -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Stuffed Tomatoes with Rice

1. 4 medium tomatoes -

2. 1/8 teaspoon salt -

3. 1/2 cup chopped onion -

4. 3 tablespoons butter, divided -

5. 1-1/2 cups cooked rice -

6. 1/2 cup grated Parmesan cheese -

7. 2 tablespoons minced fresh parsley -

8. 1 tablespoon minced fresh basil or 1 teaspoon dried basil -

9. 1/2 teaspoon garlic salt -

How to cook deliciously - Stuffed Tomatoes with Rice

1. Stage

Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain.

2. Stage

In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt.

3. Stage

Spoon stuffing into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.