Ingredients
4
4 servings
- •1 cup uncooked instant rice
- •4 large firm tomatoes
- •1 tablespoon finely chopped green bell pepper
- •1 tablespoon finely chopped onion
- •1 tablespoon finely minced fresh parsley
- •0.5 teaspoon salt
- •1 clove garlic, finely chopped
- •1 teaspoon olive oil
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
- Slice off the top of each tomato and scoop out the pulp, leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp, chopped. Invert the tomatoes to drain.
- In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
- Bake in preheated oven for 20 to 25 minutes.
Nutritional Facts
Per 4 servings
- Calories: 364
- Carbohydrate: 79g
- Fat: 2g
- Fiber: 4g
- Protein: 8g
- Sugar: 7g
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