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 |
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- 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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