Stuffed Tomatoes

Total Time: 31 mins Preparation Time: 10 mins Cook Time: 21 mins

Ingredients

• Servings: 4
• 4 tomatoes
• salt
• pepper
• oil
• 1 onion
• 110 g green beans
• 1 carrot
• 110 g sweetcorn
• 1/2 pepper
• 100 ml water
• 300 g cooked rice
• 110 g cheddar cheese
• parsley

Recipe

• 1 preheat the oven to 220c/gas 7. cover a chopping board with kitchen paper.
• 2 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 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 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 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.