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Monday, October 10, 2011


4 large tomatoes
1/2 cup cooked long grain rice, such as Basmati
1 small onion, chopped
1/2 green bell pepper, chopped
1/2 cup fat free refried beans
1/4 cup chopped fresh parsley
1/4 teaspoon cumin seeds
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1/4 cup salsa with cheese

Slice the tops off the tomatoes. Using a melon baller, scoop out the pulp and place in a sieve. Using the back of a wooden spoon, press out the juice, discarding it and chop the tomato pulp. Combine 1 cup of the pulp and next 8 ingredients in a bowl. Spoon into the tomatoes. Pour 2 tablespoons of water into the bottom of the slow cooker. Cover and cook on low until hot and flavorful, 3 to 4 hours.

Quick Tip: Leave the sides of the tomatoes about 1/4 to 1/2 inch thick when removing the pulp; thick sides will help the tomatoes retain their shape during cooking.

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