Cheese Stuffed Tomatoes

I was visiting with a friend in New York a few years ago when the subject of dinner came up. We discussed going to a nearby fondue restaurant and, as much as I love cheese, I pointed out that maybe we should opt for something a little healthier with vegetables and protein, etc. My friend, who is a dietitian replied, “Cheese is a protein.”

Case closed. That is why it’s great to be friends with a dietitian. It’s like the lady said, cheese is protein. Not the leanest, admittedly, but a protein nonetheless.

Stuffed tomatoes are great for side dish or a light meal. This dish is like a lighter, fresher tasting version of pizza. Use any type of cheddar. In this case I used Grafton Village Cheese Company’s Sage Cheddar, which is why you see little green specs on the cheese in the pictures.

Cheese Stuffed Tomatoes - serves 2 – 4

1/2 C cooked white long grain rice
1 egg
1/2 C cubed cheddar cheese
4 thin 1″x1″ slices of cheddar cheese
4 medium tomatoes

Preheat oven to 400 degrees.

Beat egg and add to rice. Mix in cubed cheddar.

To hollow out the tomatoes – cut off the top. Cut out the stem out of the top piece and discard, reserving the rest. Using a knife, free the inside structure from the tomato’s walls. Scoop out the flesh with a spoon. Remove any seed membranes and white parts and discard. Dice the remaining internal structure along with the tops. Scoop any remaining seeds from the tomato shells.

Add diced tomato bits to the rice mixture. Scoop the rice mixture into the tomatoes. It’s ok if it there is enough to create a small mound.

Carefully place on a rack on a bakling sheet. Bake 25 minutes. Place cheese slices on top and bake an additional 5 minutes. Remove from oven and allowto rest 5 minutes before serving.

Ingredient origins: Rice – California; Egg – New Hampshire; Cheddar – Vermont; Tomatoes – Maine