Stuffed Tomato Flowers

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

Stuffed Tomato Flowers Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
30 mins
Chill:
4 hrs
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Stuffed Tomato Flowers

Ingredients
1/4
cup dry white wine or apple juice
3
tablespoons lemon juice
1
tablespoon extra-virgin olive oil
2
tablespoons snipped fresh dillweed or 2 teaspoons dried dillweed
1
tablespoon snipped parsley
2
1/2
teaspoon coarsely ground pepper
1/4
teaspoon salt
1 1/2
cups cooked brown rice
1
15 ounce can garbanzo beans, rinsed and drained
1/4
cup chopped, seeded cucumber
1/4
cup golden raisins, coarsely chopped
1
medium carrot, chopped
2
medium green onions, sliced
2
tablespoons chopped green olives
6
ripe tomatoes

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.
  2. Filling:
  3. 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.
  4. 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.
  5. Food exchanges:
  6. 1 vegetable, 2 starch, 1/2 fat

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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