Stuffed and Baked Tomatoes So Tasty

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Stuffed and Baked Tomatoes

"Tasty and no longer too difficult to make. If you decide upon, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 mins."

Ingredients :

1 cup uncooked on the spot rice
4 large corporation tomatoes
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped onion
1 tablespoon finely minced clean parsley
1/2 teaspoon salt
1 clove garlic, finely chopped
1 teaspoon olive oil

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

Preheat oven to 400 degrees F (200 ranges C).
In a small saucepan over high heat, carry water to a boil. Stir in rice; cowl and eliminate from warmth. Let stand blanketed 5 mins or until water is absorbed. Fluff with fork.
Slice off the pinnacle of each tomato and scoop out the pulp, leaving a 1/four inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to empty.
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 twenty-five mins.

Notes :

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