Stuffed Tomatoes Recipes

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STUFFED BAKED TOMATOES



Stuffed Baked Tomatoes image

I make this baked stuffed tomatoes dish often-my family really likes it. Besides being flavorful, the tomatoes make a colorful, zesty addition to any dinner. -Edna Jackson, Kokomo, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

6 medium tomatoes
1 cup garlic/cheese croutons, crushed
2 tablespoons grated Parmesan cheese
2 tablespoons grated American or cheddar cheese
4 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Chopped fresh parsley for garnish

Steps:

  • Preheat oven to 350°. Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert shells onto paper towels to drain. Mix stuffing ingredients except parsley; spoon stuffing into tomatoes. Sprinkle with parsley. , Place tomatoes in a baking dish; cover with aluminum foil to prevent over-browning of stuffing. Bake until tomatoes are tender and stuffing is hot, about 30 minutes.

Nutrition Facts : Calories 146 calories, Fat 11g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 434mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 3g protein.

BAKED STUFFED TOMATOES



Baked Stuffed Tomatoes image

An easy and quick recipe for when tomatoes are abundant from your garden.

Provided by AJRHODES3

Categories     Side Dish     Vegetables     Tomatoes

Time 40m

Yield 6

Number Of Ingredients 7

6 slices bacon
6 medium tomatoes
½ cup chopped green bell pepper
¼ cup grated Parmesan cheese
⅓ cup croutons
salt and pepper to taste
6 sprigs parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
  • Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
  • Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

Nutrition Facts : Calories 196.2 calories, Carbohydrate 10.9 g, Cholesterol 22 mg, Fat 14.7 g, Fiber 2.8 g, Protein 6.9 g, SaturatedFat 5 g, Sodium 332.2 mg, Sugar 5.2 g

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Alton Brown

Categories     side-dish

Time 46m

Yield 6 servings

Number Of Ingredients 15

1 cup dried morel mushrooms
1 cup dried chanterelle mushrooms
1 cup dried shiitake mushrooms
1 cup warm water
3 cups white wine
6 medium tomatoes, cored, seeded plus 1 tomato, chopped
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons minced shallots
1 tablespoon minced garlic
1 cup finely diced onion
1 1/4 cup panko crumbs (Japanese)
1/4 teaspoon pepper
3 1/2 ounces goat cheese, room temperature
1 tablespoon chopped fresh parsley leaves

Steps:

  • Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated. Remove mushrooms and squeeze out excess liquid. Reserve the liquid. Roughly chop mushrooms.
  • Sprinkle the cored and seeded tomatoes with salt and place upside down to drain. In a saute pan heat 2 tablespoons of olive oil and add shallots, garlic, and onion. Cook until translucent. Add mushrooms and cook for about 5 minutes then add 1/2 cup of the reserved mushroom liquid to pan and cook for another 4 or 5 minutes, or until most of liquid is absorbed. Add the panko and the chopped tomato and stir to combine. Season the mushroom mixture with salt and pepper and remove from heat.
  • Preheat the broiler. Mix together the room temperature goat cheese and parsley and reserve. Stuff each tomato with the mushroom stuffing and top with thin layer of goat cheese mixture. Place tomatoes on a baking sheet and put under the broiler for 2 to 3 minutes until cheese is slightly melted and golden.

Nutrition Facts : Calories 219 calorie, Fat 8 grams, SaturatedFat 3 grams, Cholesterol 8 milligrams, Sodium 184 milligrams, Carbohydrate 25 grams, Protein 6 grams, Sugar 5 grams

STUFFED TOMATOES



Stuffed Tomatoes image

Spicy, tasty warm treat!

Provided by Stephanie Burr

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 5

2 large ripe tomatoes
1 (10 ounce) can diced tomatoes with green chile peppers, partially drained
½ cup dry bread crumbs
⅔ cup shredded Cheddar cheese
¼ pound smoked sausage, cut into 1 inch pieces

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Cut the tops off of the tomatoes and use a knife to cut around the inside, separating the flesh from the skin. Scoop out the flesh. Place the tomatoes in a small baking dish. In a small bowl combine the canned tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
  • Bake in preheated oven for 15 minutes.

Nutrition Facts : Calories 548.1 calories, Carbohydrate 36.7 g, Cholesterol 78.2 mg, Fat 32.8 g, Fiber 5.1 g, Protein 28.5 g, SaturatedFat 14.8 g, Sodium 1864.8 mg, Sugar 9.8 g

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Sunny Anderson

Categories     appetizer

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

2 vine-ripened tomatoes
Salt
1/2 cup bread crumbs
1 clove garlic, minced
1/4 cup finely chopped fresh basil leaves
Freshly ground black pepper
1/2 cup grated Parmesan
1/4 cup olive oil

Steps:

  • Preheat oven to 400 degrees F.
  • Slice tomatoes in half horizontally and scoop out pulp and seeds. Salt insides and rest upside down on a sheet pan lined with a wire rack to extract juices, about 15 minutes. Meanwhile, in a medium bowl, mix together bread crumbs, garlic, basil, pepper, 1/4 cup of the grated Parmesan and oil. Stuff tomatoes with the filling, sprinkle with remaining Parmesan, and bake until tomatoes are cooked through and tops are golden brown, about 30 minutes.

EASY STUFFED TOMATOES



Easy stuffed tomatoes image

Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them

Provided by Good Food team

Categories     Lunch, Main course, Snack

Time 1h

Number Of Ingredients 6

6 really big tomatoes
2 balls of mozzarella
12 basil leaves
4 pieces cooked red peppers from a jar
2 tbsp pesto or red pesto
6 slices ciabatta or crusty bread, toasted and brushed with olive oil

Steps:

  • Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
  • Cut the mozzarella into chunks and snip or tear up the basil leaves.
  • Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
  • Put a few torn basil leaves into each one.
  • Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
  • Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.

Nutrition Facts : Calories 331 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 1.44 milligram of sodium

HERB STUFFED TOMATOES



Herb Stuffed Tomatoes image

I saw this recipe on Everyday Italian with Giada De Laurentiis and enjoyed it. It is such a tasty way to use fresh garden tomatoes during the summer months and very easy to make.

Provided by Susie D

Categories     Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

5 beefsteak tomatoes
1 cup flat leaf parsley, chopped
3/4 cup Italian seasoned breadcrumbs
1 cup provolone cheese, grated
1/4 teaspoon ground black pepper
1 teaspoon butter, softened
2 tablespoons extra virgin olive oil
1 garlic clove, finely minced (optional)

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tomatoes in half, horizontally. Seed by gently squeezing the tomato halves. Use a small spoon to gently hollow out the inside of the tomatoes, being careful not to puncture the outer shell. Reserve the pulp.
  • Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, optional garlic, and pepper and mix gently to combine.
  • Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture.
  • Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

Nutrition Facts : Calories 202.3, Fat 12.1, SaturatedFat 5, Cholesterol 17, Sodium 473, Carbohydrate 15.4, Fiber 2.3, Sugar 3.8, Protein 9

STUFFED TOMATOES RECIPE BY TASTY



Stuffed Tomatoes Recipe by Tasty image

Here's what you need: tomato, sausage, egg, shredded cheese, olive oil, black pepper, fresh basil

Provided by Tasty

Categories     Appetizers

Time 30m

Yield 1 tomato

Number Of Ingredients 7

1 tomato
2 tablespoons sausage, cooked
1 egg
shredded cheese, to taste
olive oil, to taste
black pepper, to taste
fresh basil, to garnish

Steps:

  • Cut off the top of the tomato and remove the insides. Fill with cooked sausage, crack in an egg and added shredded cheese.
  • Drizzle some olive oil over the top. Bake in oven at 425°F (218°C) for 15 - 20 minutes, depending on how well done you like your egg.
  • Season with some pepper and garnish with basil.
  • Enjoy!

Nutrition Facts : Calories 420 calories, Carbohydrate 5 grams, Fat 39 grams, Fiber 1 gram, Protein 12 grams, Sugar 3 grams

GROUND BEEF-STUFFED TOMATOES



Ground Beef-Stuffed Tomatoes image

See smiles all around when you bring these Ground Beef-Stuffed Tomatoes to the table. In addition to ground beef (or a ground turkey substitute), this Ground Beef-Stuffed Tomatoes recipes incorporates shredded cheese, fresh basil and panko bread crumbs.

Provided by My Food and Family

Categories     Home

Time 34m

Yield 5 servings

Number Of Ingredients 9

5 large tomatoes
1/2 lb. extra-lean ground beef
1/4 cup chopped onions
2 tsp. dried Italian seasoning
2 Tbsp. tomato paste
1/3 cup KRAFT Grated Parmesan Cheese
1/2 cup KRAFT Shredded Italian* Five Cheese Blend
2 Tbsp. panko bread crumbs
2 Tbsp. fresh basil leaves, chopped

Steps:

  • Heat oven 350°F.
  • Cut tops off tomatoes, discard tops. Scoop out pulp from centers of tomatoes, leaving 1/4-inch-thick shells. Reserve 1 cup of the removed pulp.
  • Brown meat with onions in medium skillet on medium-high heat; drain. Return meat mixture to skillet. Add reserved tomato pulp, Italian seasoning and tomato paste; mix well. Cook 3 min., stirring frequently. Remove from heat. Stir in Parmesan.
  • Place tomato shells on foil-covered baking sheet; fill with meat mixture.
  • Combine shredded cheese and bread crumbs; sprinkle over tomatoes. Top with basil.
  • Bake 12 to 14 min. or until heated through.

Nutrition Facts : Calories 180, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

STUFFED TOMATOES WITH RICE



Stuffed Tomatoes with Rice image

Here's a pretty side dish that will please everyone who tastes it. Stuffed with brown or white rice, these tomatoes can be prepared ahead and baked hours later-so they're perfect for a busy hostess.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 9

4 medium tomatoes
1/8 teaspoon salt
1/2 cup chopped onion
3 tablespoons butter, divided
1-1/2 cups cooked rice
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell; discard seeds. Chop pulp and set aside. Sprinkle the insides of tomatoes with salt; invert onto paper towels to drain., In a small skillet, saute onion in 2 tablespoons butter until tender. Add reserved tomato pulp; cook until most of the liquid is evaporated. Remove from the heat; stir in the rice, cheese, parsley, basil and garlic salt., Stuff into tomato shells; dot with remaining butter. Place in a greased 9-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

BAKED STUFFED TOMATOES



Baked Stuffed Tomatoes image

Make and share this Baked Stuffed Tomatoes recipe from Food.com.

Provided by tomsawyer

Categories     Vegetable

Time 1h15m

Yield 6 baked stuffed tomatoes, 6 serving(s)

Number Of Ingredients 7

6 tomatoes, firm, washed, and at room temperature
2 tablespoons olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon scallion, chopped
1 garlic clove, chopped
1 cup dry breadcrumbs
6 tablespoons swiss cheese, grated

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Slice off top of tomatoes.
  • Using a spoon, hollow out the tomatoes keeping around an inch of tomato "meat (or whatever its called)" around the bottom and sides.
  • Discard pulp.
  • Turn tomatoes upside down on paper towel to drain.
  • In a saucepan, heat oil, parsley, scallions, garlic, and breadcrumbs.
  • Mix together until just heated through and moist.
  • Place tomatoes in well oiled casserole dish.
  • Fill with stuffing.
  • Top each with a tablespoon of cheese.
  • Brush tomatoes with oil.
  • Bake for 45 minutes or until cheese is golden brown and tomatoes look done, baste with oil occasionally or when needed.
  • Note: as many people have noted these can be very dry depending on what type of breadcrumbs you use or how long you cook them. I would recommend adjusting the amounts according to what you have read or personal preferences.

STUFFED TOMATOES



Stuffed Tomatoes image

Provided by Ann Barry

Categories     side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 pound mushrooms
6 medium tomatoes
1 small onion, minced
Salt to taste
2 tablespoons chopped parsley, plus parsley sprigs for garnish
2 tablespoons sour cream
9 raw cranberries

Steps:

  • Clean and boil whole mushrooms in salted water for 15 minutes. Drain and mince finely.
  • Wash tomatoes. Cut off a cap from the top of each and reserve. With a spoon scoop out the flesh and seeds.
  • Add the minced onion, salt to taste and sour cream to the mushrooms.
  • Fill the cavities of the tomatoes with the mushroom mixture. Decorate each with chopped parsley, and cover with the cap.
  • Dot each tomato all over with sour cream. Place tomatoes on a serving platter covered with a bed of parsley bouquets and decorated with clusters of raw cranberries.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 509 milligrams, Sugar 6 grams

STUFFED TOMATOES



Stuffed Tomatoes image

Tomatoes stuffed with goat cheese bring a bit of the Mediterranean to your backyard picnic.

Provided by Martha Stewart

Categories     Appetizers

Number Of Ingredients 5

2 pounds large cherry tomatoes (about 24)
1 1/2 teaspoons extra-virgin olive oil
4 ounces fresh goat cheese
1 teaspoon chopped fresh marjoram or oregano
Coarse salt and ground pepper

Steps:

  • Heat broiler. Place tomatoes, stem side up, on a rimmed baking sheet and brush with oil. Broil just until skins blister, 1 minute. In a small bowl, lightly mash goat cheese and stir in marjoram. Season with salt and pepper. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.

Nutrition Facts : Calories 93 g, Fat 5 g, Fiber 1 g, Protein 4 g

STUFFED TOMATOES



Stuffed tomatoes image

A big platter of these tomatoes goes well with grilled meat or fish, or makes a lovely starter

Provided by Mary Cadogan

Categories     Buffet, Lunch, Side dish, Starter, Supper

Time 30m

Number Of Ingredients 7

1 slice day-old bread
1 tsp chopped thyme
1 tbsp snipped chive or chopped parsley
1 tbsp olive oil
garlic clove , crushed
4 large tomatoes
4 tsp wholegrain mustard

Steps:

  • A big platter of these tomatoes goes well with grilled meat or fish, or serve them as a starter with cured meats and crusty bread.
  • Heat oven to 200C/fan 180C/gas 6. Toast the bread, then remove the crusts and break it up into the food processor to make crumbs. Add the thyme, chives or parsley, oil and garlic, then pulse briefly to mix.
  • Halve the tomatoes and put in one layer in a shallow ovenproof dish. Spread each cut side with a little mustard, then sprinkle a little of the crumb mix on the top. Bake for 15-20 mins until the topping is crunchy and lightly browned.

Nutrition Facts : Calories 76 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium

MOROCCAN STUFFED TOMATOES



Moroccan Stuffed Tomatoes image

Provided by Elaine Louie

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
6 medium ripe vine tomatoes, tops sliced off and seeds removed
Sea salt
1 medium onion, very thinly sliced
2 garlic cloves, minced
1 pound firm medium zucchini, trimmed and grated
3 tablespoons finely chopped cilantro
1/3 teaspoon chile flakes, or to taste
3 tablespoons toasted shelled pistachios.

Steps:

  • Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
  • Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
  • Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
  • Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1085 milligrams, Sugar 13 grams

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From ricardocuisine.com


KETO STUFFED TOMATOES RECIPE - LOW CARB NO CARB
2021-06-12 Start with your onion and garlic. Place them into a cooking pot sprinkled with olive oil and caramelize for few minutes. Once caramelized, add bacon and minced meat, mix and cook over medium heat for 15 minutes. Add diced fresh celery, herbs, salt & pepper, and mix and cook for another 10 minutes.
From lowcarb-nocarb.com


MOM'S FAMOUS STUFFED TOMATOES RECIPE - MINISTRY OF CURRY
2019-12-09 Step 3: Cook the stuffed tomatoes. Heat the oil in a large frying pan. Add mustard seeds and allow them to splutter. Add asafetida and lower the heat. Carefully place the stuffed tomatoes in the pan facing the stuffed side up. Cook covered on medium heat for 5 to 7 minutes.
From ministryofcurry.com


STUFFED TOMATOES | MY HEART BEETS
2021-04-29 We’re Stuffing Tomatoes with Potatoes! Think of these Indian spiced stuffed tomatoes as tomato samosas — juicy red tomato vessels filled with a bright, tangy, spicy potato filling. This recipe is also known as bharwa tamatar, which means stuffed tomatoes. It’s vegan and gluten-free, two things that many stuffed tomato recipes are not. If ...
From myheartbeets.com


STUFFED TOMATOES RECIPE | WOOLWORTHS
Put baguette in a food processor and process until roughly chopped. Step 2. Heat 3 tbs of the oil in a frying pan over medium heat. Add onion and bacon and cook, stirring, for 3 minutes. Add garlic and pine nuts and cook, stirring, for 1 minute. Add breadcrumbs and cook, stirring often, for 5 minutes or until golden.
From woolworths.com.au


STUFFED TOMATOES - DINNER AT THE ZOO
2019-04-23 Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Discard the tomato seeds and pulp. Preheat the oven to 350 degrees. Heat the olive oil in a large pan over medium high heat. Add the …
From dinneratthezoo.com


STUFFED TOMATOES - AUTHENTIC ITALIAN RECIPES
Let the rice cook in the sauce for about 30-35 minutes. While the rice is cooking, preheat the oven to 360°. Take a small casserole dish and lightly oil the bottom and sides. Place the hollowed out tomatoes inside the dish and lightly drizzle the insides with olive oil. Once the rice has cooked into the sauce more (it can be a little crunchy ...
From authenticitalianrecipes.com


ROASTED STUFFED TOMATOES RECIPE | MYRECIPES
Heat oven to 450º F. Cut the tops off 4 tomatoes. Scoop out the pulp, roughly chop it, and place in a bowl. Add 2 minced garlic cloves, 1/2 cup chopped red onion, 1/3 cup chopped fresh parsley leaves, 1/4 cup thinly sliced fresh basil leaves, 2 tablespoons olive oil, and 1 teaspoon salt and mix well. Spoon the stuffing into the tomatoes.
From myrecipes.com


BEST STUFFED TOMATO WITH TUNA - THERESCIPES.INFO
Tuna-Stuffed Tomatoes - My Food and Family new www.myfoodandfamily.com. Substitute 2 avocados, cut in half, for the 4 tomatoes. Tip 2. Make Ahead. The tuna mixture can be prepared ahead of time. Refrigerate up to 24 hours before spooning into tomatoes as directed. Tip 3. Serving Suggestion. Serve with saltine crackers. Tip 4.
From therecipes.info


STUFFED TOMATOES (CA CHUA NHOI THIT) - SUPER EASY RECIPE WITH …
Add 1 tsp vegetable oil, the remaining garlic, shallots and tomato paste. Stir-fry over Medium High heat for 10 seconds. Add the chopped tomatoes and water and combine together. Cover and cook on Low heat for 5 minutes. Add the sugar and fish sauce and stir together. Add back the tomatoes with the meat side facing up.
From runawayrice.com


VEGETARIAN STUFFED TOMATO RECIPES - THE SPRUCE EATS
2019-08-12 This vegan stuffed tomatoes recipe is made with simple ingredients: leftover rice, chopped onion, and bell peppers and seasoned with a little garlic powder. This recipe may not win any gourmet food awards for its simplicity, but you will enjoy a simple, healthy, and satisfying dinner on the table. Featured Video.
From thespruceeats.com


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