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About this recipe:
This easy side dish can be embellished with nuts, raisins or bacon!
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
- Preheat oven to 200 C.
- 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.
- 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.
- Bake in preheated oven for 20 to 25 minutes.
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