Stuffed Tomatoes with Rice
- For the rice
- 200 grams Long grain rice
- 150 grams Frozen pea
- 150 grams ham
- 150 grams Cherry tomatoes
- 1 bunch parsley
- freshly ground peppers
- 3 Tbsps vegetable oil
For the rice, rinse the rice in a sieve under running water and then place in a pot with about twice the amount of lightly salted water. Bring to a boil, cover and simmer over very low heat for about 20 minutes. Allow to cool.
Thaw the peas. Cut the ham into small squares. Rinse the cherry tomatoes and cut into halves or quarters. Rinse the parsley, shake dry and chop the leaves finely.
Mix the rice with the peas, ham, cherry tomatoes and parsley. Mix in the oil and season with salt and pepper. Transfer to a greased baking dish.
For the stuffed tomatoes, rinse the tomatoes, cut in half crosswise and scoop out each with a small spoon. Season the insides with salt and pepper.
Rinse the spinach, shake dry and sauté in a pan with some butter until the liquid has evaporated. Season with salt and pepper, allow to cool and chop coarsely.
Cut the feta into small cubes, mix with the spinach and spoon into the hollowed out tomato halves.
Place the tomatoes on top of the rice and cover everything with foil or a lid.
Cook in a preheated oven at 200°C (approximately 400ºF) for about 30 minutes.