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Have you made Tomatoes Stuffed with Swiss Chard, Rice And Cheese?
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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Easy
Cuisine: Swiss
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 192
% Daily Value**
Total Fat 10g
Saturated Fat 4g
Unsaturated Fat 2g
Cholesterol 14mg
Sodium 541mg
Total Carbohydrate 20g
Dietary Fiber 2g
Sugars 3g
Protein 7g
Vitamin A  53%Vitamin C  57%
Calcium  14%Iron  11%
Potassium  15%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Tomatoes Stuffed with Swiss Chard, Rice And Cheese

Recipe Tags: Vegetable Recipes

Date Added: June 11, 2009


1 Tablespoon Olive Oil
1 Tablespoon Soy Sauce
1/4 Cup Shallot chopped
6 Tomatoes large
1 Cup Swiss Chard Washed and chopped tightly packed
1 1/2 Cups White Rice Cooked
2 Tablespoons Pine Nuts Oven-roasted
1 Tablespoon Fresh Oregano Chopped or 1 teaspoon dried
1/2 Cup Cheddar Cheese grated
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1. Preheat the oven to 350 degrees F.

2. Cut a 1/2-inch slice from the top of each tomato. Scoop out the seeds and pulp, leaving the shell intact.

3. Sprinkle the inside of the tomatoes with salt and turn them upside down on the roasting rack to drain while you prepare the stuffing.

4. Heat a wok or large cast-iron skillet over a high heat for 1 min. Add the oil and shallots, then reduce the heat to low.

5. Saute until the shallots are soft, 2 to 3 min. Add the chard and saute until wilted, 2 to 3 min. more. Add the rice, soy sauce, pine nuts, and oregano. Remove from the heat.

6. Stuff the tomatoes, and place them in a shallow greased roasting pan with a little space between them. (Can be prepared to this point early in the day. Cover and refrigerate. Return to room temperature. )

7. Bake uncovered until the tomatoes are cooked through, 10 to 12 min. Remove the tomatoes from the oven and turn the oven to broil.

8. Sprinkle the cheese over the tops of tomatoes, return to the oven and broil until the cheese has melted, 1 to 2 min. W atch carefully; they burn quickly. Serve immediately.

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Dietary Notes:
This recipe is low-cholesterol with 14.33mg per serving

This recipe is high in Vitamin A with 53% of your daily recommended intake per serving. This recipe is high in Vitamin C with 57% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Gluten, Tomato, MSG, Rice, Cheese, Olive Oil allergies.
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