Tomato Delights
Submitted by nyasha
Ripe tomatoes hollowed out and stuffed with seasoned rice, cheddar cheese, crumbled bacon, and sauteed green pepper, then baked until bubbly. A showstopping side dish in 40 minutes.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minStuffed tomatoes are one of those dishes that look fancy on the plate but couldn’t be easier to pull together.
Ripe tomatoes get scooped out, salted, and filled with a savory mix of cooked rice, sauteed green pepper and onion, cheddar cheese, crumbled bacon, and a beaten egg to bind it all.
Oregano and basil bring the Italian herbs, and a little of the tomato’s own chopped pulp gets stirred right back in for extra flavor.
Top each one with a sprinkle of reserved cheese and bacon, then bake until everything is heated through and bubbly.
Chef Tips
- Choose firm, round tomatoes that can stand upright on their own. Beefsteak varieties work great here.
- After scooping out the pulp, invert the shells on paper towels for a few minutes. Draining the excess liquid keeps the filling from getting soggy.
- Use day-old cooked rice. It’s drier and absorbs the flavors of the filling better than freshly made rice.
- These make a gorgeous side dish, but double the portion and they’re a light main course all on their own.
Ingredients
Directions
Wash and cut tops off tomatoes; scoop out pulp.
Sprinkle inside of tomato shells lightly with salt; invert to drain.
Chop pulp.
Sauté green pepper and onion in melted butter.
Add tomato pulp, rice, egg, and seasonings; mix well.
Stir in cheese and bacon, saving a small amount of each to sprinkle on top of each tomato.
Fill tomatoes with rice mixture.
Sprinkle tops with reserved cheese and bacon.
Place tomatoes in a greased shallow baking dish ; add a small amount of water, and bake at 350℉ (180℃) for 25 to 30 minutes.
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