Stuffed Tomato Flowers

The filling of savory vegetables, salty olives, and sweet fruit transforms tomatoes into prizewinning edible flowers.

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3.5 by 3 people

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  • Makes: 6 servings
  • Prep: 30 mins
  • Chill: 4 hrs

Stuffed Tomato Flowers

Directions

Dressing:

  1. For dressing, combine white wine or apple juice, lemon peel, lemon juice, olive oil, fresh or dried dillweed, parsley, garlic, pepper, and salt.

Filling:

  1. For filling, toss together rice, garbanzo beans, sweet pepper, cucumber, raisins, carrot, green onion, and olives in a large bowl. Add dressing and toss until evenly coated. Cover and refrigerate up to 4 hours.
  2. Core each tomato. Make six lengthwise cuts from top of each tomato almost to but not through bottom, creating six wedges. Gently fan out wedges; place a tomato on each serving plate. Spoon about 3/4 cup filling into each tomato. Makes 6 servings.

Food exchanges:

  1. 1 vegetable, 2 starch, 1/2 fat
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Nutrition Facts (Stuffed Tomato Flowers)

  • Per serving:
  • 202 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 407 mg sodium,
  • 36 g carb.,
  • 6 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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3 Ratings

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