Artichoke Rice Stuffed Tomatoes
CATEGORIES
INGREDIENTS
  • Cooking Time: 30
  • Servings: 8
  • Preparation Time: 10
  • 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
  1. Place rice in a large bowl
  2. Combine rest of ingredients except tomatoes and panko - mix well
  3. Put tomatoes in a 9x12 baking dish
  4. Stuff in tomatoes and top with panko
  5. Dot top of panko with just a little butter to help brown
  6. Bake at 375 degrees for 30 minutes or until tops are browned
RECIPE BACKSTORY
These stuffed tomatoes grew out of a basic artichoke rice salad that I wanted to make into a side dish for dinner