Stuffed and Baked Tomatoes Recipe

Ingredients
<br>- 1 cup uncooked instant rice
<br>- 4 large firm tomatoes
<br>- 1 tablespoon finely chopped green bell pepper
<br>- 1 tablespoon finely chopped onion
<br>- 1 tablespoon finely minced fresh parsley
<br>- 1/2 teaspoon salt
<br>- 1 clove garlic, finely chopped
<br>- 1 teaspoon olive oil
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 5: Bake in preheated oven for 20 to 25 minutes.
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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
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 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.
step 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.
step 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.
step 5: Bake in preheated oven for 20 to 25 minutes.

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