Blushing Rice Tomato Cups
Baked tomato cups filled with a flavorful rice stuffing made with corn, onion, green bell pepper, mushrooms and cheddar cheese.
6 large firm ripe tomatoes
1 1/2 teaspoons salt - divided use
1/2 teaspoon ground black pepper - divided use
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 tablespoons butter or margarine
3 cups cooked rice*
1 (8-ounce) can whole kernel corn, drained
1 (4-ounce) can sliced mushrooms, drained
1/2 cup (2 ounces) diced cheddar cheese - divided use
1/4 to 1/2 teaspoon paprika
- Cut slice from top of each tomato. Remove pulp; reserve. Sprinkle tomato shells with salt and black pepper; turn upside down on paper towel to drain. Place tomatoes in greased large baking dish; place dish in pan filled with 1/2-inch hot water. Bake in a preheated oven at 375°F (190°C) 20 to 25 minutes.
- Cook onion and green pepper in butter in large skillet over medium heat until tender. Stir in rice, corn, tomato pulp, mushrooms, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper; heat thoroughly. Add 1/4 cup cheese. Spoon into tomato shells. Top with remaining 1/4 cup cheese; sprinkle with paprika. Spoon any leftover mixture in baking pan and bake with tomatoes. Serve tomatoes surrounded by extra mixture.
Makes 6 servings.
*According to the USA Rice Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid for 18 to 20 minutes will yield approximately 3 to 4 cups cooked rice.
Recipe provided courtesy of USA Rice Federation.