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    You are in: Home / Recipes / Stuffed Tomatoes Recipe
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    Stuffed Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    mielhollinger's Note:

    This recipe is featured in the book "The Foods of the Greek Islands".

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees F.
    2. 2
      Cut off the top 1/2 inch of each tomato; set aside the tops.
    3. 3
      Using a grapefruit spoon, very carefully remove as much pulp as possible from each tomato, without piercing the skin.
    4. 4
      Chop the pulp.
    5. 5
      Measure out 2 1/2 cups.
    6. 6
      Discard the rest.
    7. 7
      In a large skillet, heat 2/3 cup of the oil and saute the onions and fennel bulb over medium heatfor 5 minutes, or until soft.
    8. 8
      Add the fennel seeds and rice and saute, stirring, for 2 to 3 minutes.
    9. 9
      Add 2 cups of the tomato pulp, reduce the heat to low and cook, stirring, for 3 minutes more.
    10. 10
      Stir in the parsley, dill, and mint and cook for 2 minutes more.
    11. 11
      Remove from the heat and add the salt and plenty of pepper.
    12. 12
      Stuff the tomatoes with the rice mixture, leaving a little room for the stuffing to expand, and cover with the tomato tops.
    13. 13
      Place the tomatoes in a large 13x9 inch baking dish and arrange the potato pieces in the gaps between the tomatoes.
    14. 14
      Pour the remaining 1/2 cup tomato pulp over everything and drizzle the tomatoes with the remaining 12 cup oil.
    15. 15
      Sprinkle with salt and pepper to taste.
    16. 16
      Bake for 1 hour, or until the rice is tender (life the cover of a tomato and check).
    17. 17
      Turn off the oven and let stand in the over for 10 minutes, then let cool to room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Stuffed Tomatoes

    Serving Size: 1 (492 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 565.8
     
    Calories from Fat 334
    59%
    Total Fat 37.1 g
    57%
    Saturated Fat 5.1 g
    25%
    Cholesterol 0.0 mg
    0%
    Sodium 629.1 mg
    26%
    Total Carbohydrate 55.0 g
    18%
    Dietary Fiber 8.2 g
    33%
    Sugars 10.2 g
    41%
    Protein 7.0 g
    14%

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