Slow Cooker Stuffed Tomatoes

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Slow Cooker Stuffed Tomatoes
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 35 min.
Ready in

Ingredients

for
4
Ingredients
4 beefsteak tomatoes
¼ cup olive oil
1 onion (finely chopped)
2 cloves garlic cloves (minced)
1 red pepper (finely diced)
2 tsps tomato puree
1 tsp paprika
½ tsp dried oregano
2 ½ cups cooked Long grain rice
flat-leaf parsley (finely chopped)
1 cup Goat cheese (crumbled)
2 Tbsps extra virgin olive oil
salt
freshly ground Black pepper

Preparation steps

1.
Remove the tops from the tomatoes and cored out the flesh and seeds. Reserve the tops.
2.
Heat the oil in a casserole dish set over a medium heat until hot. Add the onion, garlic, pepper, and a little salt, sweating for 5 minutes until softened.
3.
Stir in the tomato puree, paprika, and dried oregano. Cook for 1 minute and then stir in the rice, cooking for 3 minutes.
4.
Season the rice with salt and pepper. Spoon into the tomatoes and top with goats' cheese and their tops.
5.
Position them in a slow cooker, side by side. Cover the slow cooker with a lid and cook on a high setting for 2 hours until the tomatoes are tender.
6.
Serve with a drizzle of extra-virgin olive oil.