Try this BROWN RICE STUFFED TOMATOES recipe, or contribute your own.Suggest a better description
HEAT oven to 400 degrees. Cut 1/2" off top of tomatoes, discard tops. Scoop out core from middle of tomatoes, chop pulp. Add a little oil to skillet, heat. Add beef, cook until browned. Add garlic, cook until golden. ADD tomato pulp, cook until liquid evaporates. Add rice, turn off heat. Add next 3 ingredients, salt and pepper. Season inside tomatoes with salt and pepper, add mixture. Season breadcrumbs with salt and pepper, sprinkle over tomatoes. Place tomatoes in baking dish. Bake until warmed and browned 8 min. SERVE warm or cold...
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|Serving Size: 1 Serving (348g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 50 (35%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 24.7mg||8 %|
|Sodium 146.9mg||5 %|
|Potassium 869.4mg||23 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 9.9g|
|Protein 11.7g||17 %|
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Calories per serving: 143
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