Ingredients
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4
-
-
-
-
1
-
110
-
1
-
110
-
1/2
-
100
-
300
-
110
-
-
-
Directions
Stuffed Tomatoes, Stuffed Tomatoes, Stuffed Tomatoes
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Steps
|
1
Done
|
Preheat the Oven to 220c/Gas 7. Cover a Chopping Board With Kitchen Paper. |
|
2
Done
|
Slice the Tops Off the Tomatoes and Scoop Out the Flesh and Seeds. Season the Insides of the Tomatoes and Place, Cut-Side Down, on the Prepared Board. Set Aside. |
|
3
Done
|
Spray a Large, Non-Stick Frying Pan With Oil and Place Over a Medium Heat. Add the Onion, Beans, Carrot, Sweetcorn and Red Pepper and Stir-Fry For 3-4 Minutes. Add the Water or Stock and Bring to the Boil Over a High Heat. Reduce the Heat and Cook, Stirring, For 3-4 Minutes. |
|
4
Done
|
Add the Rice to the Pan and Mix Well. Cook For 3-4 Minutes, Until the Mixture Is Piping Hot. Season Well and Remove from the Heat. |
|
5
Done
|
Place the Tomatoes, Cut-Side Up, on a Baking Sheet and Fill With the Rice Mixture. Sprinkle Over the Cheese and Place in the Oven For 12-15 Minutes. Scatter the Parsley Over the Top of the Tomatoes and Serve Immediately. |
