Stuffed Tomatoes au Pimientos Morrones

Ingredients

• 6 medium sized tomatoes
• 1 cup boiled rice
• ½ cup chopped Pimientos Morrones
• paprika and salt to flavor

Method

1. 1

   Cut off the tops of the tomatoes, remove inside with a spoon, mix the rice, Pimientos, parsley, salt, and paprika, fill the tomato cases with the rice mixture, and on top of each place half a level teaspoon of butter.

2. 2

   Put in oven and brown; garnish with slices of lemon.

3. 3

   Serve on a lettuce leaf.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 33. The excerpt below is the record exactly as published.

STUFFED TOMATOES AU PIMIENTOS MORRONES— Mrs. L. A. Lancel. 6 medium sized tomatoes, 1 cup boiled rice, % cup chopped Pimientos Morrones, paprika andi salt to flavor

Cook this with the app: pantry check, scaling, and the assistant.