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Suggest a better descriptionWash and cut tops off tomatoes; scoop out pulp. Sprinkle inside of tomato shells lightly with salt; invert to drain. Chop pulp. Saute green pepper and onion in melted butter. Add tomato pulp, rice, egg, and seasonings; mix well. Stir in cheese and bacon, saving a small amount of each to sprinkle on top of each tomato. Fill tomatoes with rice mixture. Sprinkle tops with reserved cheese and bacon. Place tomatoes in a greased shallow baking dish; add a small amount of water, and bake at 350 degrees for 25 to 30 minutes. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.
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Serving Size: 1 Serving (28g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 77 | ||
Calories from Fat: 69 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 20.3mg | 6 % | |
Sodium 55.5mg | 2 % | |
Potassium 37.5mg | 1 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database 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: 77
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