Ingredients:

• 2 large tomatoes
• 1/2 cup rice
• 1/2 cup shredded American cheese
• salt and pepper to taste

Directions:

Cut 1/2 inch off the tops off each tomato. Scoop out some of the tomato pulp, leaving about a
3/4 inch thick shell.

Mix other ingredients together and pack lightly into tomato shells, saving a little cheese to
sprinkle on top of each stuffed tomato. Place in small baking dish and bake for 15 -20 minutes
in preheated 350 degree oven, or until piping hot.

Do not overcook.

Serves 2.

Other stuffings may be used, as follows:

No. 1 – 1/4 cup cooked rice, 1/2 medium pepper, chopped; 4 large mushrooms, sliced and
sauteed; 1/4 cup shredded cheddar cheese (or other cheese).

No. 2 – 1/2 cup cooked (or canned) corn; chopped tomato pulp, 1/2 medium pepper, chopped;
1/2 chopped pimento

No. 3- Cottage cheese and chopped nuts, topped with minced parsley
No. 4 – You may create your own from allowed foods