Stuffed and Baked Tomatoes
Melissa
ingredients
- 1/2 cup uncooked instant rice
- 2 large firm tomatoes
- 1 1/2 teaspoons finely chopped green bell pepper
- 1 1/2 teaspoons finely chopped onion
- 1 1/2 teaspoons finely minced fresh parsley
- 1/4 teaspoon salt
- 1/2 clove garlic, finely chopped
- 1/2 teaspoon olive oil
directions
- 1
1. Preheat oven to 400 degrees F.
- 2
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
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
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
5. Bake in preheated oven for 20 to 25 minutes.
Source: Melissa
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