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Ingredients
Baked Tomatoes Stuffed with Vegetable Rice
- Ingredients
- 1 red chili pepper
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 150 grams Long grain rice
- 75 milliliters dry white wine
- 250 milliliters Vegetable broth
- 1 Tbsp olive oil
- 4 large Beefsteak tomato
- 1 Tbsp Caper
- 1 handful Basil
- 2 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
Rinse chile pepper, drain and cut lengthwise and remove seeds and chop. Peel shallot and garlic and finely chop.
In a pan, heat about 1 tablespoon oil and sauté shallots, chile pepper and garlic for about 1-2 minutes until translucent. Rinse rice, drain and add rice, wine and broth to pan. Cover and reduce heat and simmer for about 15 minutes and cook until rice is al dente.
Rinse tomatoes, drain and pat dry and cut out stem and carefully cut out inner flesh, being careful not to puncture outer walls. Place tomatoes in an oiled baking pan.
Preheat oven to 200°C (approximately 400°F) upper and lower heat.
Chop capers finely. Rinse basil, shake dry and chop finely. Stir capers, parmesan and basil together with rice mixture. Season with salt and pepper and place rice stuffing in tomatoes. Season with salt and pepper and drizzle remaining oil over tomatoes. Cover and bake for about 20 minutes. To serve, arrange on plates.
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |