Tuesday, Oct 25, 2016
One of America's Great Newspapers ~ Toledo, Ohio


Greek Rice-Stuffed Tomatoes

8 large tomatoes

3 cups cooked rice

cup chopped red onion

cup crumbled feta cheese

cup chopped fresh parsley

1 tablespoon salt

13 cup vegetable oil

Remove tops of tomatoes and scoop out insides; drain on paper towels. In a large bowl, combine rice, onion, cheese, parsley, and salt. Place equal amounts of rice mixture into tomatoes, drizzle with oil, and place in baking pan. Bake at 425 degrees for 20 minutes.

Yield: 8 servings

Source: USA Rice Federation

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