About this recipe:If you prefer to use small tomatoes, bake in a muffin tin and reduce cooking time to 15 minutes.
75g (3 oz) white rice
4 large firm tomatoes
1 green pepper, chopped
1 onion, finely chopped
small handful finely minced fresh parsley
1/2 teaspoon salt
1 clove garlic, finely chopped
1 teaspoon olive oil
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 200 C / Gas mark 6.
In a small saucepan over high heat, bring water to the 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 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.
Though great on its own, this is a great base recipe for stuffed tomatoes that can be altered to your taste - try adding Parmesan or Feta cheese, chopped asparagus instead of green pepper, or a mixture of fresh herbs.