Stuffed And Baked Tomatoes

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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.
• 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.
• in a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. spoon filling into tomato shells.
• bake in preheated oven for 20 to 25 minutes.