1 14 oz. can artichoke hearts, drain and cut into small pieces
8 oz Italian dressing
4 spring onions chopped
1/2 green pepper chopped
1/4 teaspoon seasoned pepper
salt to taste
1/2 cup mayonnaise
Ripe tomatoes to stuff
Cook rice, but instead of using salt use 1 ham bouillon cube. Chill rice.
While cooking rice, cut drained artichokes and marinate in Italian dressing. Chop onions and pepper. When rice is cooked and chilled, add all ingredients. Chill. Stuff tomatoes when ready to serve or 2-3 hours before serving and place in dish in refrigerator and cover until serving time. Garnish with vegetables or serve on curly lettuce leaves.
This recipe will stuff about 8 large tomatoes, or 50-70 cherry tomatoes as an appetizer.
Also, you can use regular or fat free mayonnaise and dressing for this recipe.