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Grill-Roasted Stuffed Tomatoes
Prep Time:
30 minutes
Cook Time:
15 minutes
8 servings

4 large tomatoes

1 c. H-E-B Instant Long Grain Brown or Brown Rice

1 Tbsp. H-E-B Extra Light Olive Oil

1/4 c. each: chopped fresh onion, basil, and flat leaf parsley

1 1/2 c. chopped fresh mushrooms

4 H-E-B Ready, Fresh, Go! Garlic Cloves, chopped

1/2 c. Hill Country Fare Zesty Seasoned Bread Crumbs

1 c. H-E-B Shredded Italian Blend Cheese

• salt and fresh cracked pepper


Heat charcoal or gas grill to 400°F. Line a large baking pan with
foil, insert grilling rack, and spray with no-stick cooking spray. Set
Cut each tomato in half cross-wise and scoop out pulp. Chop pulp, drai
n, and place in a mixing bowl. Place tomato halves on prepared rack. P
repare rice according to package directions and set aside.
Heat a skillet over medium heat. Add olive oil, onion, basil, parsley
and mushrooms. Stir-fry for 3 minutes. Add garlic and tomatoes and sti
r-fry for 4 minutes, or until extra liquid is absorbed. Place mixture
in a bowl. Add cooked rice and bread crumbs. Add 1/2 cup of shredded c
heese and toss to combine.
Season mixture with salt and pepper to taste. Stuff each tomato half w
ith 1/2 cup of rice mixture and sprinkle 1 tablespoon shredded cheese
on top. Place tomatoes on the grill rack. Grill (with lid down) for 10
minutes or until tomatoes are roasted and cheese is melted.

Nutritional Information

Calories: 140, Total Fat: 6g, Cholesterol: 10mg, Sodium: 180mg, Carboh
ydrates: 17g, Dietary Fiber: 2g, Sugar: 3g, Protein: 7g


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