Grill-Roasted Stuffed Tomatoes

Prep Time:
30 minutes
Cook Time:
15 minutes
8 servings

My H-E-B Texas Life Magazine


4large tomatoes,

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

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

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

1 1/2c.chopped fresh mushrooms,

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

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

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

•salt and fresh cracked pepper,


1Heat 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 aside.

2Cut each tomato in half cross-wise and scoop out pulp. Chop pulp, drain, and place in a mixing bowl. Place tomato halves on prepared rack. Prepare rice according to package directions and set aside.

3Heat 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 liquid is absorbed. Place mixture in a bowl. Add cooked rice and bread crumbs. Add 1/2 cup of shredded cheese and toss to combine.

4Season 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.

Nutritional Information

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

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