Tomatoes stuffed with swiss chard, rice and cheese

1 servings

Ingredients

Quantity Ingredient
6 mediums To large tomatoes
Salt
1 tablespoon Olive oil
¼ cup Chopped shallots
1 cup Washed and chopped swiss chard; tightly packed
1½ cup Cooked white rice
1 tablespoon Soy sauce
2 tablespoons Oven-roasted pine nuts
1 tablespoon Chopped fresh oregano; or 1 teaspoon dried
½ cup Grated cheddar cheese

Directions

1. Preheat the oven to 350 degrees F.

2. Cut a ½-inch slice from the top of each tomato. Scoop out the seeds and pulp, leaving the shell intact.

3. Sprinkle the inside of the tomatoes with salt and turn them upside down on the roasting rack to drain while you prepare the stuffing.

4. Heat a wok or large cast-iron skillet over a high heat for 1 min. Add the oil and shallots, then reduce the heat to low.

5. Saute until the shallots are soft, 2 to 3 min. Add the chard and saute until wilted, 2 to 3 min. more. Add the rice, soy sauce, pine nuts, and oregano. Remove from the heat.

6. Stuff the tomatoes, and place them in a shallow greased roasting pan with a little space between them. (Can be prepared to this point early in the day. Cover and refrigerate. Return to room temperature.) 7. Bake uncovered until the tomatoes are cooked through, 10 to 12 min.

Remove the tomatoes from the oven and turn the oven to broil. Sprinkle the cheese over the tops of tomatoes, return to the oven and broil until the cheese has melted, 1 to 2 min. W atch carefully; they burn quickly. Serve immediately.

Copyright credit: 1996 by Karen Lee and Diane Porter © 1996 Lifetime Entertainment Services. All rights reserved.

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