Shrimp-and-Rice Stuffed Tomatoes

Shrimp-and-Rice Stuffed Tomatoes

8

"The bold taste of feta brings this shrimp dish to life. Use the leftover rice for another meal; try the Shrimp Fried Rice dish."
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Ingredients

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Original recipe yields 4 servings

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Directions

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  1. Cook rice according to package directions, omitting salt and fat. Place 2 cups cooked rice in a large bowl; set aside. Refrigerate remaining rice in an airtight container for another use.
  2. Preheat oven to 350 degrees.
  3. Cut tops off tomatoes, and reserve. Carefully scoop out tomato pulp, leaving shells intact; reserve 1/2 cup pulp. Discard remaining pulp.
  4. Heat oil in a medium nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Add reserved 1/2 cup tomato pulp; cook 5 minutes or until liquid evaporates. Add onion mixture, cheese, and next 5 ingredients (cheese through shrimp) to 2 cups rice.
  5. Place tomato shells in an 8-inch square baking dish. Divide rice mixture evenly among tomato shells; replace tomato tops. Add hot water to baking dish. Bake at 350 degrees for 40 minutes or until tomatoes are tender and rice mixture is thoroughly heated. Serve warm or chilled.
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Footnotes

  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 269 (19% from fat); FAT 5.8g (sat 2.5g, mono 1.7g, poly 0.8g); PROTEIN 15.2g; CARB 40.4g; FIBER 4.2g; CHOL 77mg; IRON 3.5mg; SODIUM 535mg CALC 136mg

Reviews

8
  1. 9 Ratings

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Most helpful positive review

This is delicious and very healthy! I used garlic and herb feta, doubled the garlic for more flavor (good idea!) and next time I'll add more salt and pepper - possibly some Tabasco (I like the ...

Most helpful critical review

I LOVED the taste, but my tomatoes fell apart as soon as I tried to scoop them out of the pan. Maybe I stuffed them too full? I think next time instead of stuffing them, I'll just make it a ca...

This is delicious and very healthy! I used garlic and herb feta, doubled the garlic for more flavor (good idea!) and next time I'll add more salt and pepper - possibly some Tabasco (I like the ...

I LOVED the taste, but my tomatoes fell apart as soon as I tried to scoop them out of the pan. Maybe I stuffed them too full? I think next time instead of stuffing them, I'll just make it a ca...

very good! if only the people i was serving the food to liked tomatoes more.

I really enjoyed this recipe. The rice mixture tasted great, I could eat it on its own! Would make again, thanks.

I thought this was great! Be very careful when scooping out the tomatoes though. And I did have one burst because I overstuffed it. I'll be more careful next time. Thanks!

We jsut lvoed these and will definately make them again. I did not have any fresh organo but used dried, I eyeballed the amount...Turned out great. I let mine list for about 8 minutes before ser...

To increase the flavour of the filling, I added pureed artichoke hearts to give it a nice complimentary taste. I also suggest instead of serving it in shelled tomatoes, to use red peppers instea...

I made this exactly as recipe states. The filling was o.k. but needed some kick. I'll try adding hot sauce next time. Also, you need to be extremely careful when removing tomatoes from baking...