Stuffed Tomatoes
- Ready In:
- 31mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 tomatoes
- salt
- pepper
- oil
- 1 onion
- 110 g green beans
- 1 carrot
- 110 g sweetcorn
- 1⁄2 pepper
- 100 ml water
- 300 g cooked rice
- 110 g cheddar cheese
- parsley
directions
- Preheat the oven to 220C/Gas 7. Cover a chopping board with kitchen paper.
- 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.
- 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.
- 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.
- 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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RECIPE SUBMITTED BY
hectorthebat
United Kingdom