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TOMATOES STUFFED TOMATOES (COOKED)


Serving Size: 15  

15 whole Tomatoes
1 cup Rice
1/4 cup Fresh Parsley -- chopped
2 Tablespoons Fresh Basil -- chopped
2 Tablespoons Fresh Oregano -- chopped
2 Tablespoons Garlic -- minced
1/4 cup Parmesan Cheese -- grated
Salt And Pepper -- to taste


Directions:
[1) Scoop out tomatoes and save pulp.

[2) Cook Rice with all remaining ingredients, adding also the tomato pulp and juice.

[3) Stuff tomato shells, and bake at 350°F for 15 minutes
 

Chef with red wine glass

 

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