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Baked Tomatoes with Rice and Cheese

  • 4 tomatoes
  • 2 cups boiled rice
  • 1 teaspoon chopped green pepper, parsley or celery top
  • 2 teaspoon salt
  • 4 tablespoons corn meal
  • 1/2 cup grated sharp American cheese
Select large, even-sized tomatoes. Wash, and cut off stem ends. Remove centers, and place in a colander, cut side down, for 20 minutes (be patient, you rascal). Fill with mixture made as follows: Mix rice and cheese together, with seasoning. Stuff this into tomatoes. Sprinkle with corn meal, and place on pie plate. Bake 30 minutes, or until nice and brown. Serve with tomato sauce made from inside of tomato.
Submitted by Cassyjean - Torrington, CT Jul 30, 2009
15 min 30 min 45 min

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