Stuffed Tomatoes

1. 1

   Preheat the oven to 220C/Gas 7.

2. 2

   Cover a chopping board with kitchen paper.

3. 3

   Slice the tops off the tomatoes and scoop out the flesh and seeds.

4. 4

   Season the insides of the tomatoes and place, cut-side down, on the prepared board.

5. 5

   Set aside.

6. 6

   Spray a large, non-stick frying pan with oil and place over a medium heat.

7. 7

   Add the onion, beans, carrot, sweetcorn and red pepper and stir-fry for 3-4 minutes.

8. 8

   Add the water or stock and bring to the boil over a high heat.

9. 9

   Reduce the heat and cook, stirring, for 3-4 minutes.

10. 10

    Add the rice to the pan and mix well.

11. 11

    Cook for 3-4 minutes, until the mixture is piping hot.

12. 12

    Season well and remove from the heat.

13. 13

    Place the tomatoes, cut-side up, on a baking sheet and fill with the rice mixture.

14. 14

    Sprinkle over the cheese and place in the oven for 12-15 minutes.

15. 15

    Scatter the parsley over the top of the tomatoes and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.