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Greek Rice Stuffed Tomatoes

IACP Take 5! Recipe Contest Winner -Christine Quigley
Yield: Makes 8 servings.



• 8 large tomatoes
• 3 cups cooked rice
• 1/2 cup chopped red onion
• 3/4 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 1 tablespoon salt
• 1/3 cup vegetable oil


Remove tops of tomatoes and scoop out insides; drain on paper towels.

In a large bowl, combine rice, onion, cheese, parsley and salt.

Place equal amounts of rice mixture into tomatoes, drizzle with oil and place in baking pan.

Bake at 425 degrees for 20 minutes.

    Nutrition Facts
    Calories 237   
    Total Fat 13g 
    Cholesterol 12mg 
    Sodium 1040mg 
    Total Carbohydrate 27g 
    Dietary Fiber 2g 
    Protein 5g

USA Rice Federation (


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