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Creole Stuffed Tomatoes
SUBMITTED BY:
Charles Rachal
"One of my hobbies is cooking and trying out different foods. This recipe is something I created years ago and have made many times since."
RECIPE RATING:
Read Reviews
(3)
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PREP TIME
20 Min
COOK TIME
30 Min
READY IN
50 Min
SERVINGS
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Servings
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METRIC
INGREDIENTS
6 large tomatoes
1/2 teaspoon salt
2 cups cooked long-grain rice
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded Cheddar cheese
1/2 cup finely chopped onion
1/4 cup minced fresh parsley
1 egg, beaten
1/2 teaspoon pepper
1 pound cooked small shrimp
1/4 cup dry bread crumbs
2 tablespoons butter or margarine, melted
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DIRECTIONS
Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine bread crumbs and butter; sprinkle over the tomatoes. Bake, uncovered, at 350 degrees F for 30 minutes or until heated through.
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REVIEWS
Reviewed on Aug. 23, 2007 by
melimel_86
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melimel_86
Aug. 23, 2007
I really enjoyed this recipe, I did how ever make a few changes I only used half the rice and I cooked it in tomato sauce
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I really enjoyed this recipe, I did how ever make a few changes I only used half the rice and...
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Reviewed on May 20, 2007 by sarah
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sarah
May 20, 2007
I had a lot more stuffing than I needed, so I used it to surround the tomatoes in the baking dish, topped with a little butter and a sprinkling of bread crumbs. Delicious! Thanks for a great recipe!
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1 user found this review helpful
I had a lot more stuffing than I needed, so I used it to surround the tomatoes in the baking...
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Reviewed on Jun. 29, 2009 by r2bchic
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r2bchic
Jun. 29, 2009
a lot of rice
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a lot of rice
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