** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Heat oil in skillet; brown onion and ground beef.
3. Stir in cheese, seasonings and rice.
Set aside.
4. With a sharp knife, cut a 1/4 inch slice from top of each tomato.
5. Cut around inside of tomatoes, being careful not to cut through the bottom.
6. Scoop out center pulp.
Sieve the tomato pulp and set aside the liquid.
7. Sprinkle each tomato with salt.
8. Lightly fill the tomatoes with filling.
Place tomatoes in baking dish.
9. Pour the tomato juice over tomatoes.
10. Bake in a 375 degree oven for 20 to 25 minutes.
11. Garnish with parsley.
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Dietary Notes:
This recipe is low-cholesterol with 15.17mg per serving
This recipe is a good source of Vitamin A with 13% of your daily recommended intake per serving. This recipe is high in Vitamin C with 47% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Tomato, Rice, Cheese, Beef, Onion allergies.
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