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Nutrition Facts
Serving Size 141 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 2.5 g 11%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 230 mg 9%
Total Carbohydrate 19 g 6%
Dietary Fiber 2 g 9%
Sugars 3 g
Protein 7 g
Vitamin A 20% Iron 2%
Vitamin C 25% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grill-Roasted Stuffed Tomatoes

Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

4 large greenhouse tomatoes
1 cup(s) H-E-B Instant Brown Rice
1 Tbsp H-E-B Extra Light Olive Oil
1/4 cup(s) white onion, chopped
1/4 cup(s) fresh basil, chopped
1/4 cup(s) flat leaf parsley, chopped
1/2 cup(s) mushrooms, chopped
4 H-E-B Peeled Garlic, chopped
1/2 cup(s) Hill Country Fare Zesty Seasoned Bread Crumbs
1 cup(s) H-E-B Shredded Italian Blend Cheese
1/8 Tsp salt
1/8 Tsp fresh cracked pepper
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Heat charcoal or gas grill to 400°F.
Line large baking pan with foil, insert grilling rack, and spray with non-stick cooking spray. Set aside.
Cut 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.
Heat 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. Season with salt and pepper.
Stuff each tomato half with 1/2 cup of rice mixture and sprinkle 1 tablespoon shredded cheese on top.
Place tomatoes on grill rack. Grill (with lid down) for 10 minutes or until tomatoes are roasted and cheese is melted.



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