Greek Rice Stuffed Tomatoes
In the height of summer, nothing is more tempting than red, juicy bursts of tomatoes. Revel in nature’s bounty; make this delightful dish.
- 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 Tbs 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.
Calories from Fat 112 (48%)
(19%)Total Fat 13g
(14%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Total Carbohydrate 25g
(11%)Dietary Fiber 3g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.