Stuffed and Baked Tomatoes

This is a hearty, filling side dish that looks and tastes great. Tomatoes are stuffed with rice, bell pepper, onion, parsley and garlic.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 364 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon olive oil
• 1 tablespoon finely chopped onion
• 1 tablespoon finely minced fresh parsley
• 1 tablespoon finely chopped green bell pepper
• 1 clove garlic, finely chopped
• 1 cup uncooked instant rice
• 4 large firm tomatoes

Recipe Instructions

Step 1

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

Step 2

Bake in preheated oven for 20 to 25 minutes.

Step 3

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.

Step 4

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.

Step 5

In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.