Creole Stuffed Tomatoes


  • ½ cup finely chopped onion
  • ¼ cup minced fresh parsley
  • 1 egg, beaten
  • ½ teaspoon pepper
  • 1 pound cooked small shrimp
  • ¼ cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted
  • + 5 more ingredients
    • ½ teaspoon salt
    • 2 cups cooked long-grain rice
    • ½ pound sliced bacon, cooked and crumbled
    • ¾ cup shredded Cheddar cheese
    • 6 large tomatoes

1. Cut a thin slice off the top of each tomato; scoop out the discard pulp. Sprinkle salt inside the tomatoes; invert on paper towels to drain. In a large bowl, combine the rice, bacon, cheese, onion, parsley, egg and pepper. Fold in shrimp. Spoon into tomatoes. Place in a greased 13-in. x 9-in. ...

View full recipe at SpringPad


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