Artichoke Rice Stuffed Tomatoes


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Serves 8 | Prep Time 10 | Cook Time 30

Why I Love This Recipe

These stuffed tomatoes grew out of a basic artichoke rice salad that I wanted to make into a side dish for dinner


Ingredients You'll Need

3 c cooked brown rice
1 6 oz jar marinated artichokes, chopped
4 oz garlic stuffed olives, drained and sliced
1/4 c minced fresh italian parsley
1 1/4 c best foods mayo
1 t onion powder
salt and pepper to taste
8 whole tomatoes, cored & drained
1/2 c panko
1 T butter, softened


Directions

Place rice in a large bowl


Combine rest of ingredients except tomatoes and panko - mix well


Put tomatoes in a 9x12 baking dish


Stuff in tomatoes and top with panko


Dot top of panko with just a little butter to help brown


Bake at 375 degrees for 30 minutes or until tops are browned


Questions, Comments & Reviews



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