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Nutrition Facts
Serving Size 305 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 280 mg 12%
Total Carbohydrate 34 g 11%
Dietary Fiber 4 g 16%
Sugars 7 g
Protein 12 g
Vitamin A 35% Iron 4%
Vitamin C 45% Calcium 25%
*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.

Grilled or Roasted Stuffed Tomatoes

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Tsp non-stick cooking spray
1 cup(s) instant brown rice
4 greenhouse tomatoes
1 Tbsp H-E-B Canola Oil
1/2 cup(s) yellow onion, chopped
1 Tsp dried Italian seasoning
1 1/2 cup(s) shiitake mushrooms, chopped
4 cloves garlic, chopped
1/2 cup(s) H-E-B Panko Bread Crumbs
1 cup(s) H-E-B Shredded Italian Blend Cheese
1/8 Tsp kosher salt
1/8 Tsp pepper
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Heat grill to 400°F. Spray grill with cooking spray.
Prepare rice according to package directions. Meanwhile, cut each tomato in half cross-wise. Scoop out pulp and chop, and place in a mixing bowl. Set tomato halves aside.
Heat a skillet over Medium heat. Add canola oil, onion, seasoning, and mushrooms. Stir-fry 3 minutes.
Add garlic and tomato pulp; stir-fry 4 minutes or until extra liquid is absorbed. Place tomato mixture in a bowl, and add cooked rice, bread crumbs, 1/2 cup shredded cheese, salt, and pepper. Toss to combine.
Fill each tomato half with 1/2 cup stuffing mixture and sprinkle with 1 tablespoon shredded cheese. Place tomatoes on hot grill. Grill with lid down 10 minutes or until cheese is melted.



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