Stuffed and Baked Tomatoes

Ingredients

• 1 tablespoon parsley fresh finely minced
• 1 clove garlic finely chopped
• 1 tablespoon bell pepper green finely chopped
• 1 cup rice instant uncooked
• 1 teaspoon olive oil 
• 1 tablespoon onion finely chopped
• 0.5 teaspoon salt 
• 4 large tomatoes firm

Equipment

• bowl
• sauce pan
• oven

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small saucepan over high heat, bring water to a boil. Stir in rice; cover and remove from heat.
3. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.
4. 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.
5. In a medium bowl combine rice, tomato pulp, green pepper, onion, parsley, salt, garlic and olive oil; mix well. Spoon filling into tomato shells.
6. Bake in preheated oven for 20 to 25 minutes.