“Stuffed Tomatoes”
READY IN:
31mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 220C/Gas 7. Cover a chopping board with kitchen paper.
  2. Slice the tops off the tomatoes and scoop out the flesh and seeds. Season the insides of the tomatoes and place, cut-side down, on the prepared board. Set aside.
  3. Spray a large, non-stick frying pan with oil and place over a medium heat. Add the onion, beans, carrot, sweetcorn and red pepper and stir-fry for 3-4 minutes. Add the water or stock and bring to the boil over a high heat. Reduce the heat and cook, stirring, for 3-4 minutes.
  4. Add the rice to the pan and mix well. Cook for 3-4 minutes, until the mixture is piping hot. Season well and remove from the heat.
  5. Place the tomatoes, cut-side up, on a baking sheet and fill with the rice mixture. Sprinkle over the cheese and place in the oven for 12-15 minutes. Scatter the parsley over the top of the tomatoes and serve immediately.

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