Friday, July 13, 2012

Baked Stuffed Tomatoes

Baked Stuffed Tomatoes
(6 servings)


6 large Ripe Tomatoes
1 lb. Ground Chuck (85/15)
2 large Cloves Garlic, pressed
2 cups Rice, cooked (your choice)
¼ cup Pine Nuts, toasted
½ tsp. Dry Oregano
½ tsp. Kosher Salt
¼ tsp. Black Pepper
2/3 cup Bleu Cheese Crumbles
2 tbsp. Fresh Flat-leaf Parsley, chopped


Rinse and dry tomatoes before slicing off the top of the tomato.  Scoop out the pulp leaving about a ½ inch thick shell.  Turn tomatoes upside down on paper towels to drain.  Brown the ground chuck with garlic in a large skillet over medium heat breaking it up as it cooks (5 to 10 minutes).  Drain any excess grease from pan before adding the rice, nuts, oregano, salt and pepper.  Mix, cover and continue cooking mixture over medium-low heat for about 3 minutes.  Remove pan from heat and add the cheese with ¾ of the parsley and combine.  Turn tomatoes over and sprinkle insides with a little salt before adding about ¾ cup of mixture to each.  Place in a 9x13 baking dish, cover with foil and cook for 25 minutes in a 325 degree oven.  Under cover and bake an additional 5 minutes before topping with remaining parsley and serving.

Note:               You can use any rice that meets your needs.  It can be regular white, brown, quick cooking or exotic.  You can always make extra for other dishes if needed.

Note:               To toast pine nuts, place in a small non-stick pan over moderate heat 4 to 5 minutes until slightly browned tossing them in the pan as cook.  They can also be toasted in the oven at 375 to 400 degrees just watch as they start to brown.  Again toss after about 10 minutes in the oven.  Toasting brings out the oils and flavor of the nuts.

Ideas for Future Efforts

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