Warm up the oven, hot, 400 degrees.
Cut the tops off the tomatoes and discard. Hollow out the hulls and set aside the meat. seeds and juices.
Liberally salt and pepper the inside of the tomatoes.
In a large frying pan, melt the 2 tablespoons of butter and add the onions. Cook for two minutes on med/high heat. Add the ham and the sliced green pepper, and cook for another minute. Add the rice, cumin and the thyme, just cook till warmed and remove from heat.
Fill the tomatoes with the mixture, tucking the uncooked shrimp in with it. If you decide to adapt the recipe to make 2 or 6, use the tomato pulp as a filler if you don’t have enough rice. After you've filled them, pour just enough chicken broth into each tomato to keep everything moist.
In almost every instance that I make this, I have leftover rice, tomato etc. Just line the bottom of your glass pan with the extra and bake it with the tomatoes.
Place pan in the oven for 20 minutes. While these are baking, prepare the bread crumb topping.
Crush one clove of garlic and chop it finely. Cook it in a medium frying pan until it browns in 2 tablespoons of olive oil. Finely cube two slices of bread into 1/4" cubes and add these to the frying pan, stir frying until crisp and browned. In the last few minutes of baking, top each tomato with bread brumbs and parmesan and finish in the oven, baking until the parmesan melts.
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|Serving Size: 1 Serving (560g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 903 (83%)|
|Amt Per Serving||% DV|
|Total Fat 100.3g||134 %|
|Saturated Fat 62.7g||313 %|
|Monounsaturated Fat 26.3g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 265mg||82 %|
|Sodium 3418.9mg||118 %|
|Potassium 630.8mg||17 %|
|Total Carbohydrate 35.8g||11 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 30.8g|
|Protein 15.7g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1085
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