Rice Stuffed Tomatoes
8 medium tomatoes
1/4 lb long-grain rice
1 large onion, chopped
1 clove garlic, cut into slivers
1 large green bell pepper, chopped
4 Tbl butter
1 Tbl coarse salt
1/4 tsp black pepper
1 Tbl salt free seasoning (Mrs. Dash)
Grated Parmesan Cheese
Scoop out tomatoes and drain on paper towel. Cook rice according to directions. Sauté onion and green pepper in butter; add cooked rice, salt, pepper, and seasoning. Stuff tomatoes with rice mixture, sprinkle Parmesan cheese on top, and bake at 350° for 30 minutes. Serves 8
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