recipe: Stuffed And Baked Tomatoes

Stuffed And Baked Tomatoes

Stuffed And Baked Tomatoes
  • Prep Time: 45 m
  • Calories: 364 kcal
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Ingredients

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.
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