Tomatoes stuffed with rice and cheese from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 372) by Mark Bittman

  • Gruyère cheese
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute bell peppers, mushrooms, eggplants, summer squash, chayote, onions, winter squash, cabbage, or any sturdy cooking green for tomatoes; and Asiago cheese, Manchego cheese, Monterey Jack cheese, or mozzarella cheese for Gruyère cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute bell peppers, mushrooms, eggplants, summer squash, chayote, onions, winter squash, cabbage, or any sturdy cooking green for tomatoes; and Asiago cheese, Manchego cheese, Monterey Jack cheese, or mozzarella cheese for Gruyère cheese.

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