Directions:
- 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. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 223.33 Kcal (935 kJ) | ||
| Calories from fat | 110.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.28g | 19% | |
|---|---|---|---|
| Cholesterol | 33.9mg | 11% | |
| Sodium | 332.87mg | 14% | |
| Potassium | 413.5mg | 9% | |
| Total Carbs | 20.27g | 7% | |
| Sugars | 5.25g | 21% | |
| Dietary Fiber | 2.93g | 12% | |
| Protein | 8.82g | 18% | |
| Vitamin C | 21.3mg | 35% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 163.8mg | 16% | |
| Amount Per 100 g | |||
| Calories | 96.67 Kcal (405 kJ) | ||
| Calories from fat | 47.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.31g | 19% | |
|---|---|---|---|
| Cholesterol | 14.67mg | 11% | |
| Sodium | 144.08mg | 14% | |
| Potassium | 178.99mg | 9% | |
| Total Carbs | 8.77g | 7% | |
| Sugars | 2.27g | 21% | |
| Dietary Fiber | 1.27g | 12% | |
| Protein | 3.82g | 18% | |
| Vitamin C | 9.2mg | 35% | |
| Iron | 0.4mg | 5% | |
| Calcium | 70.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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