Stuffed and Baked Tomatoes Best Family Recipes

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Stuffed and Baked Tomatoes

"Tasty and no longer too tough to make. If you prefer, use 8 small tomatoes, bake in muffin cups and decrease baking time to fifteen minutes."

Ingredients :

1 cup uncooked instant rice
4 huge firm tomatoes
1 tablespoon finely chopped inexperienced 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 levels F (200 stages C).
In a small saucepan over excessive heat, convey water to a boil. Stir in rice; cover and dispose of from warmth. Let stand included 5 minutes or until water is absorbed. Fluff with fork.
Slice off the top of every tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve three tablespoons of pulp, chopped. Invert the tomatoes to empty.
In a medium bowl integrate rice, tomato pulp, inexperienced pepper, onion, parsley, salt, garlic and olive oil; blend well. Spoon filling into tomato shells.
Bake in preheated oven for 20 to twenty-five minutes.

Notes :

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