- 2 large tomatoes
- 1/2 cup rice
- 1/2 cup shredded American cheese
- salt and pepper to taste
Cut 1/2 inch off the tops off each tomato. Scoop out some of the tomato pulp, leaving about a
3/4 inch thick shell.
Mix other ingredients together and pack lightly into tomato shells, saving a little cheese to
sprinkle on top of each stuffed tomato. Place in small baking dish and bake for 15 -20 minutes
in preheated 350 degree oven, or until piping hot.
Do not overcook.
Other stuffings may be used, as follows:
No. 1 – 1/4 cup cooked rice, 1/2 medium pepper, chopped; 4 large mushrooms, sliced and
sauteed; 1/4 cup shredded cheddar cheese (or other cheese).
No. 2 – 1/2 cup cooked (or canned) corn; chopped tomato pulp, 1/2 medium pepper, chopped;
1/2 chopped pimento
No. 3- Cottage cheese and chopped nuts, topped with minced parsley
No. 4 – You may create your own from allowed foods