Vegetable Stuffed Tomatoes Recipes

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Steps:

• Cut tomatoes lengthwise in half or quarters.
• Scoop out the pulp, leaving 1/4 inch thick shells.
• Discard pulp, Place tomato shells, cut side down, on paper towels.
• Let stand while preparing filling.
• For filling, combine cheese, green onion, sour cream, mayonnaise or salad dressing, and oregano or basil in a medium bowl.
• Stir in corn and jicama.
• To serve, spoon about 1 tablespoon of the veggy mixture into each tomato shell.
• Season to taste with freshly ground pepper.
• To make ahead, cover and refrigerate the tomato shells and filling separately for up 6 hours.