| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Blushing Rice Tomato Cups

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 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

1. 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 at 375 degrees F. 20 to 25 minutes.
2. 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.

Recipe provided courtesy of USA Rice Federation.