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SideChef
Recipes
Stuffed Roasted Tomatoes
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6 INGREDIENTS • 4 STEPS • 35MINS

Stuffed Roasted Tomatoes

Recipe

5.0

2 ratings
Stuffed Roasted Tomatoes are perfect as a quick snack or entree. Cooked rice is combined with soy sauce, coriander, garlic and sweet chilli sauce. The mixture is spooned into hollowed tomatoes and roasted until tender. Quick and healthy, these little babies will be gone in seconds - give it a go!
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Stuffed Roasted Tomatoes are perfect as a quick snack or entree. Cooked rice is combined with soy sauce, coriander, garlic and sweet chilli sauce. The mixture is spooned into hollowed tomatoes and roasted until tender. Quick and healthy, these little babies will be gone in seconds - give it a go!
author_avatar
One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/

35MINS

Total Time

$1.11

Cost Per Serving

Ingredients

Servings
6
us / metric
Tomato
6
Large Tomatoes
White Rice
2 2/3 Tbsp
White Rice
2 cups cooked rice per 6 servings
Soy Sauce
2 Tbsp
Garlic Powder
1 tsp

Sponsored

Simply Organic Garlic Powder
Ground Coriander
to taste
Ground Coriander

Nutrition Per Serving

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Calories
71
Fat
0.2 g
Protein
1.4 g
Carbs
17.0 g
Love This Recipe?
Add to plan
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Stuffed Roasted Tomatoes
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author_avatar
One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/

Cooking Instructions

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step 1
Into a mixing bowl, mix together the cooked White Rice (2 2/3 Tbsp), Soy Sauce (2 Tbsp), Simply Organic Garlic Powder (1 tsp), Ground Coriander (to taste), and Sweet Chili Sauce (1/2 cup).
step 1 Into a mixing bowl, mix together the cooked White Rice (2 2/3 Tbsp), Soy Sauce (2 Tbsp), Simply Organic Garlic Powder (1 tsp), Ground Coriander (to taste), and Sweet Chili Sauce (1/2 cup).
step 2
Take each Tomatoes (6), and cut off a thin slice from the top. Using a spoon, scoop out the seeds from the center. Fill in each empty tomato with the rice mixture you made.
step 2 Take each Tomatoes (6), and cut off a thin slice from the top. Using a spoon, scoop out the seeds from the center. Fill in each empty tomato with the rice mixture you made.
step 3
Transfer the tomatoes to a baking tray lined with non-stick baking paper. Bake inside a preheated oven at 180 degrees C (350 degrees F) for about 25 minutes.
step 4
Serve and enjoy!
step 4 Serve and enjoy!

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Tags

Appetizers
Dairy-Free
American
Lunch
Snack
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Rice
Side Dish
Vegetables
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