This Stuffed Tomatoes and Rice recipe is a great holiday dinner side dish! Whole juicy tomatoes stuffed with bread crumbs, Parmesan cheese, and seasonings, and baked until hot - perfect along with turkey or ham!
Cut the tops off of the tomatoes and scoop out about 2 - 3 spoonfuls of flesh. Place prepared tomatoes onto a cookie sheet and set aside.
In a medium bowl, stir together Vigo Italian Style Seasoned Bread Crumbs, butter, cheese, and seasonings. Spoon mixture into tomatoes evenly, packing down to fill them as much as possible.
Bake at 350 degrees for 25 minutes or until tomatoes are soft and juicy, and bread crumb mixture is golden brown.
Spoon cooked rice into the bottom of a serving dish. Place cooked tomatoes over rice. Serve immediately; refrigerate any leftovers.