Shrimp-and-Rice Stuffed Tomatoes

Shrimp-and-Rice Stuffed Tomatoes Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 269
Caloriesfromfat 19 %
Fat 5.8 g
Satfat 2.5 g
Monofat 1.7 g
Polyfat 0.8 g
Protein 15.2 g
Carbohydrate 40.4 g
Fiber 4.2 g
Cholesterol 77 mg
Iron 3.5 mg
Sodium 535 mg
Calcium 136 mg


1 3/4 cups uncooked long-grain rice
4 large ripe tomatoes (about 3 pounds)
1 teaspoon olive oil
1 cup chopped onion
1 garlic clove, minced
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped fresh or 2 teaspoons dried oregano
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 pound medium shrimp, peeled and deveined
1/2 cup hot water


Cook rice according to package directions, omitting salt and fat. Place 2 cups cooked rice in a large bowl; set aside. Refrigerate remaining rice in an airtight container for another use.

Preheat oven to 350°.

Cut tops off tomatoes, and reserve. Carefully scoop out tomato pulp, leaving shells intact; reserve 1/2 cup pulp. Discard remaining pulp.

Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add garlic; sauté 1 minute. Add reserved 1/2 cup tomato pulp; cook 5 minutes or until liquid evaporates. Add onion mixture, cheese, and next 5 ingredients (cheese through shrimp) to 2 cups rice.

Place tomato shells in an 8-inch square baking dish. Divide rice mixture evenly among tomato shells; replace tomato tops. Add hot water to baking dish. Bake at 350° for 40 minutes or until tomatoes are tender and rice mixture is thoroughly heated. Serve warm or chilled.

January 1999
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