Ingredients
- 4 whole large (1 3/4 pounds) tomatoes (scooped out, save the pulp)
- 2 tablespoons olive oil
- 2 shallots, minced
- 1.5 ounces red bell pepper (1/4 cup minced)
- 2 cups rice (cooked, in chicken stock al dente)
- 2 teaspoons parsley, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
How to Make
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Step 1: Preheat oven 350.
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Step 2: Grease a baking dish.
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Step 3: Add tomatoes in skillet. Add oil, shallot and pepper; saute.
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Step 4: Add tomato pulp, reduce until thick.
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Step 5: Stir in rice; cook until tomato is absorbed.
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Step 6: Mix in parsley then season.
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Step 7: Remove from heat, cool. Aadd to tomato, bake 15 minutes until just warm.
We hope you enjoy this recipe!
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