Rice-Stuffed Tomatoes

Blogger Paula Jones from Bell'alimento shares a recipe for stuffed tomatoes. The perfect year-round dish to create with leftover rice.

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Prep Time 10 min
Total Time 50 min
Servings 4

Ingredients

4: large plum (Roma) tomatoes

1: tablespoon coarsely chopped fresh basil

1: tablespoon coarsely chopped fresh Italian (flat-leaf) parsley

1/8: teaspoon salt

1/8: teaspoon pepper

3/4: cup leftover cooked white rice

1: to 2 tablespoons extra-virgin olive oil

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Directions

1 Heat oven to 350°F. Spray 9x5-inch ovenproof loaf pan with cooking spray; set aside.
2 Carefully cut tops off tomatoes. Scoop out tomato flesh; place in medium bowl. Invert tomato shells and tops onto kitchen towel to drain while making filling.
3 Into medium bowl with tomato flesh, use stick blender to pulse until tomatoes are smooth. Add basil, parsley, salt and pepper; stir to combine. Stir in rice.
4 Spoon mixture evenly into tomato shells. Place tomato tops over filled shells. Place tomatoes in loaf pan. Drizzle with olive oil.
5 Bake 30 to 40 minutes or until tomatoes are softened and mixture is thoroughly heated