Oven-Baked Stuffed Tomatoes

Ingredients

• 150 g long grain rice
• Salt
• 8 large tomatoes
• 2 stalks Parsley
• 1 clove garlic
• 1 Shallot
• 3 tsp olive oil
• 1 red bell pepper
• 1 tbsp Tomato Paste
• Pepper

Instructions

1. 1.

   Cook the rice in 2.5 times its volume of salted water according to package instructions; let cool.

2. 2.

   While the rice cooks, wash the tomatoes, cut off a lid and hollow them out. Wash the parsley, shake dry and chop.

3. 3.

   Peel and finely chop the garlic and shallot. Heat 1 tsp oil in a pan and sauté the garlic and shallot until translucent. Remove from heat, stir in parsley and let cool.

4. 4.

   Halve the bell pepper, remove seeds, wash and dice it. Mix with rice, shallot mixture and tomato paste; season with salt and pepper.

5. 5.

   Brush an oven dish with 1 tsp oil. Place tomatoes in the dish, fill them with the rice mixture, cover with lids and drizzle remaining oil on top. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 20 minutes. Remove stuffed tomatoes from the oven and serve immediately.