Seafood & Rice Stuffed Tomatoes Recipe

"This makes the perfect ladies brunch or luncheon. I have listed the servings 6-8 as it will depend on the size of tomatoes you use if you use very large then you may just get six if your tomatoes are smaller you may get eight, the amounts may be doubled or tripled to serve a large get together, make certain to choose larger ripe red juicy tomatoes for this, home grown is the best if not vine-ripened none of those pale red hard tomatoes that have no flavor please! Plan ahead the seafood filling needs to chill for at least 2 hours or overnight (the longer chilling time the better) "

Original is 7 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (454.3 g)
Calories 246.4
Total Fat - 9 g
Saturated Fat - 1.7 g
Cholesterol - 12.2 mg
Sodium - 720.4 mg
Total Carbohydrate - 37.4 g
Dietary Fiber - 5.1 g
Sugars - 10.2 g
Protein - 7 g
Calcium - 94.1 mg
Iron - 3 mg
Vitamin C - 52.2 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large bowl combine the first 9 ingredients and set aside. In a small bowl combine all dressing ingredients; pour over the seafood mixture and mix well. Cover and chill for 2 hours or overnight.

Step 2

When ready to stuff, using a sharp knife cut a think slice off the top of each tomato. Scoop out the pulp and discard leaving about 1/2-inch thick shell. Fill each tomato with about 1/2-cup seafood/rice mixture.

Step 3

At this point you may cover and refrigerate for a few hours before serving or you may serve immediately. Serve each filled tomato on a lettuce leaf with desired sides.