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IACP Take 5! Recipe Contest Winner -Christine Quigley
Yield: Makes 8 servings.
8 large tomatoes
3 cups cooked rice
1/2 cup chopped red onion
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1 tablespoon salt
1/3 cup vegetable oil
Remove tops of tomatoes and scoop out insides; drain on paper towels. In a large bowl, combine rice, onion, cheese, parsley and salt. Place equal amounts of rice mixture into tomatoes, drizzle with oil and place in baking pan. Bake at 425 degrees for 20 minutes.
Nutrition Facts
Calories 237
Total Fat 13g
Cholesterol 12mg
Sodium 1040mg
Total Carbohydrate 27g
Dietary Fiber 2g
Protein 5g
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Greek Rice Stuffed Tomatoes