Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 6 medium tomatoes | ||
| 6 slice(s) Hy-Vee reduced-sodium bacon | ||
| 1 (8.8-ounce) pouch precooked long grain and wild rice | ||
| 1 tbsp. Hy-Vee unsalted butter | ||
| 2 clove(s) garlic, minced | ||
| ½ c. chopped green bell pepper | ||
| 2 tbsp. chopped fresh parsley | ||
| ½ c. Hy-Vee butter garlic croutons |
Directions
- Preheat oven to 350 degrees.
- Cut a 1/2-inch slice from the top of each tomato and discard. Using a teaspoon or melon baller, scoop out pulp, leaving a 1/2-inch-thick shell. Discard seeds and coarsely chop pulp (should have about 1 cup). Set aside.
- Cook bacon until crisp. Drain and crumble; set aside.
- Prepare rice according to package directions; set aside.
- Melt butter in a medium skillet over medium heat. Add garlic and cook, stirring constantly, for 30 seconds. Stir in chopped tomato pulp, green pepper and parsley. Sauté for 2 minutes, until pepper is crisp-tender. Stir in bacon, rice and croutons.
- Spoon rice filling into tomatoes. Arrange stuffed tomatoes in an 11-by-7-inch baking dish. Bake, uncovered, for 15 minutes or until heated through. Serve immediately.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 15mg
- Sodium: 400mg
- Total Carbohydrates: 21g
- Protein: 5g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 60%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Summer 2011.