Shrimp-and-Rice Stuffed Tomatoes

Ingredients

• 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

Preparation

1. 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.
2. Preheat oven to 350°.
3. Cut tops off tomatoes, and reserve. Carefully scoop out tomato pulp, leaving shells intact; reserve 1/2 cup pulp. Discard remaining pulp.
4. 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.
5. 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.