Rice-Stuffed Tomatoes

Betty Crocker
50 mins (prep 10)
8 ingredients
4 servings
Blogger Paula Jones from Bell'alimento shares a recipe for stuffed tomatoes. The perfect year-round dish to create with leftover rice.

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  • 4 large plum (roma) tomatoes
  • 1 tablespoon coarsely chopped fresh basil
  • 1 tablespoon coarsely chopped fresh italian (flat-leaf) parsley
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup leftover cooked white rice
  • 1 to 2 tablespoons extra-virgin olive oil


Serving Size (5.73 g)
Servings 4
Amount per Serving
Calories 33.14 Calories from Fat 33.3
% Daily Value *
Total Fat 3.7g 22.77%
Saturated Fat 0.51g 10.23%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 72.75mg 12.13%
Total Carbohydrate 0.11g 0.14%
Dietary Fiber 0.04 g 0.65%
Sugars 0.0 g %
Protein 0.02g 0.13%
Vitamin A 0.0IU% Vitamin C 0.03mg%
Calcium 0.49mg% Iron 0.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, coarsely chopped fresh basil, chopped fresh italian, cooked white rice