Tomatoes Stuffed with Ham and Rice

Name: Tomatoes Stuffed with Ham and Rice
Yield: Yield: 6 Servings.
Cuisine: United States
Ingredients: ½ cup finely chopped sweet green pepper; 1 garlic clove, finely minced; 2 cups cooked rice; 2 eggs; ½ cup finely chopped onion; Salt to taste, if desired; ½ cup heavy cream; 6 firm, ripe tomatoes (about 3½ pounds); 6 tablespoons butter; ¼ cup finely chopped parsley; ¼ cup fine fresh bread crumbs; 1 teaspoon ground turmeric; Freshly ground pepper to taste; 1 pound cooked ham, ground (about 3 cups)

Preparation info

Yield:
6
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

6 firm, ripe tomatoes (about 3½ pounds)
6 tablespoons butter

Americas
United States
Dinner

Method

Preheat the oven to 425 degrees.
Cut away and discard the core from each tomato. Slice the tomatoes in half to prepare them for stuffing. Cut out a small portion from the center of each tomato half. Squeeze the tomato halves gently to remove some of the s