Stuffed Tomatoes

posted by Summer 09-23-98 4:27 PM

Stuffed Tomatoes

6 - 8 medium tomatoes
2 Tbsps Crisco Puritan Oil
1/3 cup chopped celery
2 Tbsps chopped onion
2 cups cooked brown rice
1/4 cup grated Parmesan cheese
1 Tbsp snipped fresh parsley
1 tsp dried basil leaves, crushed
1/8 tsp black pepper
1/8 tsp garlic powder


Cut thin slice from top of each tomato. Set aside. Scoop out centers of tomatoes; chop pulp and reserve. Place shells, upside-down, on paper towels to drain.

Preheat oven to 350 F. Heat Crisco Puritan Oil in medium saucepan. Add celery and onion. Cook and stir over medium heat until celery is tender. Remove from heat. Add reserved tomato pulp, rice, Parmesan cheese, parsley, basil,pepper, and garlic powder. Mix well. Evenly fill each tomato shell with rice mixture. Replace tomato tops, if desired.

Lightly oil 9-inch pie plate or round baking dish with Crisco Puritan Oil. Place tomatoes in dish. Cover with aluminum foil.

Bake at 350 F for 30 to 45 minutes or until tomatoes are tender.

Calories 125 Fat 5g

Cholestrol 2mg Sodium 65mg

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