Grecian Stuffed Tomatoes
Yield
12 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
tomatoes
|
|
| 2 | cups |
rice
cooked |
|
| 2 | tablespoons |
onions
chopped |
|
| 2 | tablespoons |
currants
plumped |
|
| 3 | cloves |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
|
*
|
| ¾ | cup |
olive oil
|
|
| 1 | x |
mint leaves
or basil, chopped fresh, garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
tomatoes
|
|
| 473 | ml |
rice
cooked |
|
| 3E+1 | ml |
onions
chopped |
|
| 3E+1 | ml |
currants
plumped |
|
| 3 | cloves |
garlic
minced |
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
|
*
|
| 177 | ml |
olive oil
|
|
| 1 | x |
mint leaves
or basil, chopped fresh, garnish |
*
|
Directions
Cut tops off tomatoes, scoop out flesh and combine with rice.
Add onion, currants, garlic, salt and pepper.
Stuff tomatoes with rice mixture and arrange in casserole.
Pour olive oil over tomatoes.
Cover and bake at 350℉ (180℃) for 25 to 30 minutes.
Garnish. Serves 12.
