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Stuffed Tomato Flowers

Makes: 6 servings
Prep 30 mins Chill 4 hrs
Stuffed Tomato Flowers
Ingredients
  • 1/4  cup  dry white wine or apple juice
  • 2  teaspoons  finely shredded lemon peel
  • 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  cloves garlic, minced
  • 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 red sweet pepper
  • 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.

Filling::

2. 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.

3. 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::

4. 1 vegetable, 2 starch, 1/2 fat

Nutrition Facts (Stuffed Tomato Flowers)
  • Servings Per Recipe 6,
  • cal. (kcal) 202,
  • Fat, total (g) 5,
  • sat. fat (g) 1,
  • carb. (g) 36,
  • fiber (g) 6,
  • pro. (g) 6,
  • vit. A (RE) 484,
  • vit. C (mg) 41,
  • sodium (mg) 407,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 2,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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