Tomatoes Stuffed with Rice

Ingredients

• 1 red chili pepper
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 250 g long grain rice
• 100 ml dry white wine
• 350 ml vegetable broth
• 12 small tomatoes
• 2 tbsp olive oil
• 2 sprigs parsley
• 2 tbsp freshly grated Parmesan
• Salt
• Pepper

Instructions

1. 1.

   Wash, deseed and finely chop the chili pepper. Peel and dice the shallot and garlic.

2. 2.

   Sauté the shallot, chili and garlic in 1 tbsp hot oil for 1-2 minutes until translucent. Rinse the rice, drain and mix it into the pan, deglaze with wine. Add broth, cover and simmer for about 15 minutes until tender.

3. 3.

   Wash the tomatoes, cut off a lid from each and hollow them out. Place the tomatoes in an oiled baking dish.

4. 4.

   Preheat the oven to 200°C (400°F) fan‑fry.

5. 5.

   Rinse the parsley, shake dry and roughly chop. Mix it with Parmesan into the rice. Season with salt and pepper, fill the tomatoes. Top with lids if desired, season again, drizzle remaining oil and bake for about 15 minutes.

6. 6.