Cheesey Baked Tomatoes Stuffed with Rice
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Cheesey Baked Tomatoes Stuffed with Rice
Hollowed tomatoes are wonderful filled chopped vegetable and left over rice. Top with cheese and broil.
Times
- Prep Time : 15 min min
- Ready Time : 15 min
Servings
4 servings
Ingredients
- 4 large firm red tomatoes
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- 2 teaspoons brown sugar
- 1 cup cooked rice (any kind)
- 1/4 cup finely chopped green pepper
- 1/4 cup fresh, frozen or canned corn kernels
- 2 teaspoons dried basil, oregano or mixed Italian herbs
- 1/2 cup grated cheese
Directions
- Preheat oven to 350 degrees F.
- Cut the tomatoes in half and scoop out the pulp, taking care to keep the tomatoe’s shape (save the pulp for another use, like adding to eggs).
- Drizzle the insides of the tomatoes with 1 tablespoon of balsamic vinegar. Sprinkle with salt, pepper and brown sugar.
- Mix the rice, green pepper, corn, the dried herbs, and half the cheese. Season with salt and pepper. Fill the tomatoes.
- Sprinkle the tomatoes with the remaining 1/4 cup of cheese. Drizzle the remaining 1 tablespoon of balsamic vinegar.
- To prevent the rice from drying out, loosely cover the tomatoes with aluminum foil. Bake for about 25 minutes, or until the skin of the tomatoes begin to split. Serve immediately.
Contributed by: Kosher.com
Tags
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Dairy , Appetizers, Side Dish , New Year's Eve/Day, Shavuot , American , Dinner Tonight , Vegetarian , Cheese, Fruit ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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