Name: Stuffed and Baked Tomatoes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Uncooked instant rice - 1 cup; Firm tomatoes - 4 large; Finely chopped green bell pepper - 1 tablespoon; Finely chopped onion - 1 tablespoon; Finely minced fresh parsley - 1 tablespoon; Salt - ½ teaspoon; Garlic, finely chopped - 1 clove; Olive oil - 1 teaspoon

Ingredients for - Stuffed and Baked Tomatoes

1. Uncooked instant rice 1 cup

2. Firm tomatoes 4 large

3. Finely chopped green bell pepper 1 tablespoon

4. Finely chopped onion 1 tablespoon

5. Finely minced fresh parsley 1 tablespoon

6. Salt ½ teaspoon

7. Garlic, finely chopped 1 clove

8. Olive oil 1 teaspoon

How to cook deliciously - Stuffed and Baked Tomatoes

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

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 . Stage

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 . Stage

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 . Stage

Bake in preheated oven for 20 to 25 minutes.