Rice Stuffed Tomatoes

9 ingredients
7 steps

Ingredients

  • 8 large tomatoes
  • 2 c. cooked rice, cooled
  • 1 tsp. basil
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. chopped chives
  • 3 Tbsp. lemon juice
  • 1/4 c. oil
  • 1 c. grated Cheddar cheese

Directions

  1. 1
    Preheat oven to 400°.
  2. 2
    Slice the tops from the tomatoes. Scoop out the pulp.
  3. 3
    Do not break the skin.
  4. 4
    Mix the rice together with seasonings, tomato pulp, lemon juice and oil.
  5. 5
    Fill the tomato shells.
  6. 6
    Sprinkle with cheese.
  7. 7
    Bake in oven for 20 minutes.

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