Creole Stuffed Tomatoes
Deliciously simple
Preparation Time:20 minutes
Cooking Time:30 minutes
Level of Difficulty:Easy
Servings:6
Ingredients
- For the base:
- 6 large tomatoes
- 3 g salt
- 315 g cooked long-grain rice
- 225 g sliced bacon, cooked and crumbled
- 85 g shredded Cheddar cheese
- 85 g finely chopped onion
- 15 g minced fresh parsley
- 1 egg, beaten
- 1 g pepper
- 455 g cooked small shrimp
- 25 g dry bread crumbs
- 30 g butter or margarine, melted
Method
- Cut a thin slice off the top of each tomato; scoop out the discard pulp.
- Sprinkle salt inside the tomatoes; invert on paper towels to drain.
- In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper.
- Fold in shrimp.
- Spoon into tomatoes.
- Place in a greased 13-in. x 9-in. x 2-in. baking dish.
- Combine bread crumbs and butter; sprinkle over the tomatoes.
- Bake, uncovered, at 350 degrees F for 30 minutes or until heated through
