Thursday, July 24, 2008

Recipe of the Week: Stuffed Tomatoes with Rice


Stuffed Tomatoes with Rice

Sometimes when it is too hot to cook, it's nice to have an easy meal to prepare. This is the time of year when you can find some really large, sweet tomatoes - just ready to be stuffed.

Enjoy!

Stacy

INGREDIENTS:
6 large tomatoes
1/2 cup chopped bell pepper
1/2 cup chopped zucchini
1 cup chopped onion
1 jalapeno pepper, seeded, chopped
3 cups cooked rice (about 1 cup raw long-grain rice)
6 slices bacon, cooked until crisp, crumbled (okay to use microwave bacon)
salt and pepper, to taste
soft buttered bread crumbs
3/4 cup shredded Mozzarella or Monterey Jack cheese
PREPARATION:
1. Cut off top of tomatoes and scrape pulp out of inside, leaving a firm shell. Add pulp to skillet with the bell pepper, zucchini, onion and jalapeno pepper. Cook covered over low heat for about 10 to 15 minutes.
2. Add cooked rice and bacon and season to taste.
3. Stuff this back into the tomatoes and sprinkle with bread crumbs and shredded cheese.
4. Place tomatoes in a casserole or baking dish with about 1/4 cup of water to keep from sticking. Cook in oven at 425° for 15 to 20 minutes or until tomatoes are tender.
Serves 6. Keeps 2-3 days refrigerated (great cold served for lunch)
Images courtesy of Google