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Source: USA Rice Federation

Tomatoes Stuffed with Greek Rice
These stuffed tomatoes taste as good as they look. Serve them as a side dish or a meat-free main course. Either way, your family will be very happy.
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Serves: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
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8 large tomatoes
3 cups cooked long-grain rice
3/4 cup crumbled feta cheese
1/2 cup chopped red onion
1/2 cup chopped fresh parsley
1 tablespoon salt
1/3 cup vegetable oil

Preheat the oven to 425ºF.

Remove tops of the tomatoes and scoop out the insides (save the insides of the tomatoes for another use). Turn the tomatoes upside down and drain on paper towels.

In a large bowl, mix the rice with the feta cheese, onion, cheese, parsley and salt. Spoon equal and generous amounts of the rice filling into the tomatoes.

Arrange the tomatoes in a baking pan, stuffed sides up, and drizzle with the oil. Bake for about 20 minutes or until the rice is heated through and the tomatoes soften. Serve hot.

Per Serving: 237 calories; 13 g fat; 1040 mg sodium; 27 g carbohydrate; 2 g fiber; 5 g protein

Courtesy IACP Take 5! Recipe Contest Winner -Christine Quigley

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