IACP Take 5! Recipe Contest Winner -Christine Quigley Yield: Makes 8 servings.

8 large tomatoes 3 cups cooked rice 1/2 cup chopped red onion 3/4 cup crumbled feta cheese 1/2 cup chopped fresh parsley 1 tablespoon salt 1/3 cup vegetable oil   Remove tops of tomatoes and scoop out insides; drain on paper towels. In a large bowl, combine rice, onion, cheese, parsley and salt. Place equal amounts of rice mixture into tomatoes, drizzle with oil and place in baking pan. Bake at 425 degrees for 20 minutes.

Meal Part: Side Dish   Preparation: Quick and Easy   Special Diets: Gluten-Free, Low-Cholesterol   Main Ingredient: Vegetables, Cheese   Cuisine Type: Greek

Nutrition Facts Calories 237   % Daily Value* Total Fat 13g Cholesterol 12mg Sodium 1040mg Total Carbohydrate 27g Dietary Fiber 2g Protein 5g