Stuffed Tomatoes

Stuffed Tomatoes

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34 people made this

About this recipe: This easy side dish can be embellished with nuts, raisins or bacon!

Krista B

Serves: 4 

  • 1, 1/2 cups cooked rice
  • 4 large firm tomatoes
  • 1 green capsicum, chopped
  • 1 onion, peeled and finely chopped
  • small handful finely minced fresh parsley
  • 1/2 teaspoon salt
  • 1 clove garlic, finely chopped
  • 1 teaspoon olive oil

Prep:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 200 C.
  2. Slice off the top of each tomato and scoop out the pulp, leaving a shell. Reserve 3 tablespoons of pulp and invert the tomatoes to drain.
  3. Chop tomato pulp and put in a medium bowl. Combine with rice, green capsicum, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
  4. Bake in preheated oven for 20 to 25 minutes.

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