Monday, November 9, 2009

Baked Stuffed Tomatoes

4 Large Tomatoes, Cut in half
4 C Cooked Rice- Can be leftover
1 C Shredded Romano Cheese
1 C Shredded Parmesan Cheese
1 T Fresh Oregano, Chopped
Salt & Pepper to taste

Cut tomatoes in half horizontally and clean out center, save the inside minus the liquid, chop and add set aside. In a bowl combine tomato insides, rice, cheese, oregano, salt & pepper. Place tomatoes on a parchment lined baking sheet. Stuff with rice & cheese mixture and lay a sprig of oregano on top of each. Bake in a 350 degree oven for 35-40 minutes.

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