Tomatoes stuffed with rice

A simple and tasty way to an exceptional dish

Stuffed tomatoes are a unique vegetarian dish. Tomatoes are stuffed with a tasty filling of rice flavored with basil and parsley and then baked.

Stuffed tomatoes are a very simple dish to prepare and it’s definitely the perfect solution for a summer lunch. You can prepare them in advance and bake if necessary!

Ingredients

12 pieces of tomatoes about 200g of weight each
320 g rice
1/2 of red pepper
1 piece of garlic
2 tablespoons of parsley
10 basil leaves
salt
black pepper
olive oil, oil
50 g of permigiano reggiano
cheese yellow quantity depends on your taste
1/2 pieces of hot cherry pepper (optional)

To prepare the stuffed tomatoes, wash and dry the tomatoes, and then cut off their tip, which you put aside. Cut the interior with a small knife and then with a spoon, remove all the tomato content that you pour into the bowl.

Set the remaining tomatoes aside.

Pour two tablespoons of oil on the pan and add a clove of crushed garlic and then red pepper diced. If you add, you can now make a hot pepper. Stir until the peppers are tender and then add the interior of the tomatoes. Stir until all is thick, then add salt and pepper before parsing, as well as parsley and chopped basil.

Boil the rice in salted water until it is not completely al dente, then add to the pan / pot in which there is a tomato sauce and pour grated cheese permigiano, mix well.

Fill each tomato with a spoon of filling; then put in a piece of cheese weighing about 10 gr each and put a little stuffing on it, and place every top of the tomato in the middle.

Place the stuffed tomatoes on the baking tray, the best lined with foil. Then bake in the oven preheated to 180 ° C for about 50 minutes. When tomatoes have a golden surface, the dish is ready to eat,