Tomatoes with Rice Stuffing
Rinse the tomatoes and cut a lid from each. Hollow out the interior including the seeds and pulp. Fill with water to about 500 ml (approximately 2 cups). Trim, rinse and chop the chile. Peel the onion and garlic and finely chop. Sauté the onion, chile and garlic in 1 tablespoon hot oil 1-2 minutes until translucent. Rinse the rice, drain and pour into the wine. Pour in the tomato liquid, season with salt, cover and cook for about 15 minutes to plenty of bite.
Place the tomatoes in a baking pan brushed with oil.
Preheat the oven to 200°C (approximately 400°F).
Rinse the parsley, shake dry and chop coarsely. Cut the cheese into small cubes. Mix both with the rice, season with salt and pepper and fill in the tomatoes. Close with the lids, drizzle with the remaining oil and bake in the oven for about 15 minutes.