Grill-Roasted Stuffed Tomatoes
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,
g rack, and spray with no-stick cooking spray. Set aside.
Cut each tomato in half cross-wise and scoop out pulp. Chop pulp,
drain, and place in a mi
xing bowl. Place tomato halves on prepared
rack. Prepare rice according to package directi
ons 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
stir-fry for 4 minutes, or until extra liqu
id is absorbed. Place mixture
in a bowl. Add cooked rice and bread crumbs. Add 1/2 cup of
cheese and toss to combine.
Season mixture with salt and pepper to taste. Stuff each tomato
half with 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.
Calories: 140, Total Fat: 6g, Cholesterol: 10mg, Sodium: 180mg, Carbohydrates: 17g, Dieta
ry Fiber: 2g, Sugar: 3g, Protein: 7g
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