Artichoke Rice Stuffed Tomatoes
Why I Love This Recipe
These stuffed tomatoes grew out of a basic artichoke rice salad that I wanted to make into a side dish for dinner
Ingredients You'll Need
3 c cooked brown rice
1 6 oz jar marinated artichokes, chopped
4 oz garlic stuffed olives, drained and sliced
1/4 c minced fresh italian parsley
1 1/4 c best foods mayo
1 t onion powder
salt and pepper to taste
8 whole tomatoes, cored & drained
1/2 c panko
1 T butter, softened
Directions
Place rice in a large bowl
Combine rest of ingredients except tomatoes and panko - mix well
Put tomatoes in a 9x12 baking dish
Stuff in tomatoes and top with panko
Dot top of panko with just a little butter to help brown
Bake at 375 degrees for 30 minutes or until tops are browned
