Greek Rice Stuffed Tomatoes


Greek Rice Stuffed Tomatoes

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