STUFFED TOMATOES WITH WILD RICE, BEEF & MINT
Tomatoes stuffed then baked in the oven. Choose the most flavoursome tomatoes you can lay your hands on and, particularly if making this recipe for guests, for a more attractive presentation, choose tomatoes with stalks, and leave the stalk attached to each tomato. Delicious with your favourite salad. We've enjoyed this dish with a potato salad and salad greens. Adapted from a recipe in a March 2005 issue of the Woolworth's 'Fresh' magazine. You can use other variations of rice if you prefer or a mixed rice. Because tomato sizes are so variable, you may end up with slightly more filling than will fit into the tomato shells, in which case you may score a solo meatball which could be cooked with the stuffed tomatoes (perhaps covered with a small piece of foil). Or do what Sheynath did (see her review) and use the stuffing to stuff a pepper.
Provided by bluemoon downunder
Categories Rice
Time 1h5m
Yield 4 stuffed tomatoes, 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large pan with oil and heat over a medium-high heat; add the onion, garlic and mushrooms and saute until soft, stirring for 2 minutes; add the ground beef, stirring, and cook for 3-4 minutes or until browned. (You may prefer to remove the onions, garlic and mushrroms from the pan while browning the meat to prevent them from burning.).
- Preheat the oven to 200°C.
- Cut a thin slice from the top of each tomato and set it aside; use a teaspoon to remove the tomato flesh (well drained of juice) and juice; place the tomato shells in a baking dish; chop the tomato flesh and set aside; and discard the juice or save it for possible use in a stock or soup or casserole.
- Stir the rice, chopped tomato flesh, cinnamon and mint through the browned beef mixture, adding the onion, garlic and mushroom mixture if this had been set aside earlier; season with salt and freshly ground pepper, to taste; spoon the mixture into the tomato shells; replace a tomato top on each tomato; spray with a little olive oil; and bake for 20 minutes.
- Serve with your choice of salad greens.
Nutrition Facts : Calories 289.8, Fat 10.4, SaturatedFat 3.9, Cholesterol 42.5, Sodium 63.4, Carbohydrate 33.5, Fiber 6.6, Sugar 11.4, Protein 18.5
STUFFED TOMATOES WITH SPINACH , RICE AND CHEESE
This delicious recipe is courtesy of the Florida Fresh Tomato committee...goes great with grilled foods. If desired the meat filling can be prepared hours in advance, just fill the shells when ready to bake.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 400 degrees.
- Lightly grease a 13 x 9-inch baking pan.
- Cut a slice from the top of the tomato; remove the inside pulp (leaving 1/4-inch thick shell, set aside.
- Chop the tomato pulp (should make about 3-1/2 cups pulp).
- In a large skillet, over high heat, heat the olive oil until hot.
- Add in mushrooms and onions, cook and stir until soft (about 10 minutes).
- Add in the drained spinach, chopped tomato pulp, garlic, basil, salt and pepper; cook over low heat stirring occasionally, until flavors blend (about 10 minutes).
- Stir in the UNCOOKED rice; remove from heat, cover, and let stand for 5 minutes.
- Stir in 1/4 - 1/3 cup grated Parmesan cheese (or to taste).
- Place the tomato shells in a prepared baking dish.
- Spoon the hot mixture evenly between the tomato shells.
- Sprinkle Parmesan cheese over the top.
- Bake about 15 minutes, or until the tomatoes are hot and the filling is golden.
Nutrition Facts : Calories 161.2, Fat 7.1, SaturatedFat 1.9, Cholesterol 5.1, Sodium 333.4, Carbohydrate 19.9, Fiber 4.5, Sugar 6.7, Protein 7.4
STUFFED TOMATOES
A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter
Provided by Mary Cadogan
Categories Buffet, Lunch, Side dish, Starter, Supper
Time 30m
Number Of Ingredients 7
Steps:
- A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
- Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
- Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.
Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
RICE-STUFFED TOMATOES
I learned to put an Italian twist on my cooking after getting married since my husband is of Italian descent. I don't have many occasions to cook anymore. But when I'm expecting company, this is the dish I'll likely prepare.-Marion Amonte, Hingham, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out and reserve pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. Chop reserved pulp., In a large skillet, cook beef until no longer pink; drain. Add the rice, parsley, basil, salt, pepper and tomato pulp; heat through. Remove from the heat; stir in cheeses., Spoon into tomato shells. Place in a greased shallow baking dish. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts : Calories 294 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 634mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
STUFFED TOMATOES WITH RICE
Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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., 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., Stuff 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.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.
RICE AND BEEF STUFFED TOMATOES
Ground beef, rice, garlic, and lots of other stuff is spooned into tomatoes and baked in 20 minutes.
Provided by Casey Floyd
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 55m
Yield 7
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
- Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
- Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness.
- Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 27.8 g, Cholesterol 42.5 mg, Fat 8.6 g, Fiber 4.4 g, Protein 16.9 g, SaturatedFat 3.2 g, Sodium 795.9 mg, Sugar 11 g
RISOTTO-STUFFED TOMATOES
Ideal for a light supper or weekend lunch
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
- Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the spring onions, courgette and mushrooms and fry gently for 2 more minutes.
- Preheat the oven to fan 170C/conventional 190C/gas 5. Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with Parmesan. Season with salt and pepper and stir well.
- Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few rocket leaves on top.
Nutrition Facts : Calories 173 calories, Fat 5.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2.8 grams fiber, Protein 6.4 grams protein, Sodium 0.57 milligram of sodium
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