Baked tomatoes stuffed with rice

 

Ingredients:

- 6 large ripe tomatoes

- 1 cup rice

- 2 cups water

- 2 tablespoons olive oil

- 2 cloves garlic, minced

- 1 onion, chopped

- 1/4 cup fresh parsley, chopped

- 1/4 cup fresh basil, chopped

- 1/4 cup grated Parmesan cheese

- Salt and pepper to taste

Instructions:

1. Preheat the oven to 180°C (350°F).

2. Cut the tops off the tomatoes and scoop out the insides with a spoon, being careful not to break the skins. Reserve the pulp and juice.

3. In a pot, bring the water to a boil and add the rice. Cover and cook over medium-low heat for about 15-20 minutes or until the rice is cooked and the water is absorbed.

4. In a skillet, heat the olive oil and add the minced garlic and chopped onion. Cook for about 5 minutes until golden.

5. Add the chopped tomato pulp to the skillet and cook for another 5 minutes.

6. Add the cooked rice to the skillet along with the parsley, basil, and grated Parmesan cheese. Mix well and adjust salt and pepper to taste.

7. Fill the hollowed-out tomatoes with the rice and vegetable mixture.

8. Arrange the stuffed tomatoes on a baking sheet and bake in the preheated oven for about 20-25 minutes or until the tomatoes are soft and the filling is lightly golden.

9. Serve hot and enjoy!

This recipe will make your baked tomatoes stuffed with rice, herbs, and Parmesan cheese deliciously flavorful and perfect for a light yet satisfying meal. Bon appétit!