Stuffed and Baked Tomatoes |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes. Ingredients:
1 cup uncooked instant rice |
4 large firm tomatoes |
1 tablespoon finely chopped green bell pepper |
1 tablespoon finely chopped onion |
1 tablespoon finely minced fresh parsley |
1/2 teaspoon salt |
1 clove garlic, finely chopped |
1 teaspoon olive oil |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
3. Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
4. In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
5. Bake in preheated oven for 20 to 25 minutes.
|
|