Filled Herby Tomatoes

Name: Filled Herby Tomatoes
Total time: 1 h 10 min
Yield: 4
Cuisine: European, Italian
Ingredients: 1 shallot (finely diced); 1 red chili pepper (finely chopped); 1 clove garlic cloves (finely diced); 2 Tbsps olive oil; 1.5 cups Long grain rice; 0.375 cup dry white wine; 2.333 cups vegetable stock; 12 fairly small tomatoes; 2 stalks parsley (roughly chopped); 2 Tbsps freshly grated Parmesan

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 10 min.

Ready in

Ingredients

for

servings

Ingredients: 1 shallot (finely diced); 1 red chili pepper (finely chopped); 1 clove garlic cloves (finely diced); 2 Tbsps olive oil; 1 ½ cups Long grain rice; ⅜ cup dry white wine; 2.333 cups vegetable stock; 12 fairly small tomatoes; 2 stalks parsley (roughly chopped); 2 Tbsps freshly grated Parmesan

How healthy are the main ingredients?

Long grain rice olive oil Parmesan garlic clove shallot tomato

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Preparation steps

Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, and oil a baking tin.

Fry the shallot, chilli and garlic in 1 tbsp hot oil for 1-2 minutes until translucent. Stir in the rice and deglaze with the wine. Add the stock, cover and cook for around 15 minutes until the rice still has a firm texture.

Slice the top off each tomato and scoop out the middle. Place the tomatoes in the tin.

Stir the parsley and parmesan through the rice. Season to taste with salt and ground black pepper and spoon into the tomatoes. Place the lids on top if desired, sprinkle with salt and ground black pepper, drizzle with the remaining oil and bake in the oven for around 15 minutes.