Stuffed Tomatoes

RECIPESPLUS
6Ingredients
40Minutes
310Calories

Ingredients

US|METRIC
  • 4 tomatoes (large, stems attached)
  • 1 1/2 cups long grain rice (cooked)
  • 4 anchovies (drained and coarsely chopped)
  • 1 large garlic clove (finely chopped)
  • 1/2 cup herbs (chopped mixed, such as parsley, chives and basil)
  • 1 tablespoon extra-virgin olive oil
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    Directions

    1. Preheat the oven to 375°F. Lightly grease baking dish. Cut 1/3 inch off the tops of tomatoes and set the tops aside. Scoop out the flesh over a sieve to leave a thick shell, reserving the tomato juices. Lightly salt inside of the shells, then turn upside-down until needed.
    2. Mix the cooked rice, anchovies, garlic and herbs in a large bowl. Season to taste. Fill the tomatoes with the rice. Pour as much reserved juice over the rice as it will absorb. Place the tomatoes in the prepared dish and replace the tops. Drizzle with oil.
    3. Bake for 30 mins. Serve hot or at room temperature.
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    NutritionView More

    310Calories
    Sodium1% DV15mg
    Fat7% DV4.5g
    Protein14% DV7g
    Carbs20% DV61g
    Fiber8% DV2g
    Calories310Calories from Fat35
    % DAILY VALUE
    Total Fat4.5g7%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol<5mg1%
    Sodium15mg1%
    Potassium410mg12%
    Protein7g14%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A25%
    Vitamin C30%
    Calcium6%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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