Stuffed Baked Tomatoes

Ingredients

• 4 meaty tomatoes
• 50 g long-grain rice
• 30 g rice
• 200 ml vegetable broth
• 1 Carrot
• 0.5 Bell pepper
• 1 bell pepper
• 1 Garlic clove
• 1 onion
• 15 g butter
• 0.5 bunch Parsley
• 150 g mozzarella
• 2 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Wash tomatoes, cut off a lid and scoop out the flesh with a spoon. Dice the fruit flesh, salt and pepper the inside of the tomatoes. Cook the rice in vegetable broth in a closed pot for 20 minutes until tender. Peel and dice carrot and bell pepper into small cubes. Peel garlic and onion and finely dice them as well. Heat butter in a pan, briefly sauté the onion and garlic cubes. Add bell pepper, carrot, and tomato cubes and stir for a short time. Wash parsley, shake dry and finely chop the leaves. Slice four thin pieces from the mozzarella ball, cube the remainder. Mix rice, vegetable cubes, parsley, and mozzarella cubes. Fill the tomatoes with this mixture. Top each tomato with a slice of mozzarella, replace the cut-off lids, drizzle olive oil over them, and place in a greased baking dish.

2. 2.

   Bake in a preheated oven at 200°C for about 15 minutes until cooked through. Serve hot.