Stuffed and Baked Tomatoes

Tasty and not too hard to make. If you prefer, use 8 small tomatoes, bake in muffin cups and reduce baking time to 15 minutes.

Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 2

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.

Step: 3

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.

Step: 4

In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.

Step: 5

Bake in preheated oven for 20 to 25 minutes.

Per Serving: 364 calories; protein 8.1g; carbohydrates 79.2g; fat 2g; sodium 319.5mg.

One of most obvious way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do double-duty .