Rice Stuffed Tomatoes

30 min

2 servings

Tomatoes are the very essence of summer. These stuffed tomatoes can be served as a starter or light meal with a green salad and maybe some bread to mop up the juices.

This dish satisfies everyone. It can be vegan, vegetarian, or stuffed with ground meat of your choice.

Servings: 2

Ingredients

• Tomatoes: 3-4 medium (about 600-800 g or 1.3-1.8
Ibs)
• Rice: 80 g (2.8 oz or about ½ cup, boiled)
• Olive oil: 30 ml (2 tablespoons)
• Onion: 1 small (about 100 g or 3.5 oz, finely chopped)
• Bell peppers: 2 medium (about 200 g or 7 oz, diced)
• Dried garlic: 2.5 ml (½ teaspoon)
• Dried basil: 2.5 ml (½ teaspoon)
• Black pepper: 1.25 ml (74 teaspoon)
• Paprika: 15 ml (1 tablespoon)

Cooking Instructions

Preheat the oven to 190°C (380°F).

Prepare the tomatoes by cutting off the tops and scooping out the pulp. Reserve the pulp for the filling.

In a pan, heat the olive oil over medium heat. Sauté the onion and bell peppers until soft.

Mix in the boiled rice, reserved tomato pulp, dried garlic, dried basil, black pepper, and paprika. Stir well to combine.

Stuff the tomatoes with the rice mixture and place them in a baking dish.

Cover with foil and bake for 15 minutes.

Uncover and bake for an additional 5 minutes.
Serve warm with a green salad and crusty bread to enjoy the juices.

Chef's Note

Enjoy!