Stuffed and Baked Tomatoes Recipe

Preheat oven to 400 degrees F (200 degrees C).

In a small saucepan over high heat bring water to a boil. Stir in rice; cover and remove from heat. Let stand covered 5 minutes or until water is absorbed. Fluff with fork.

Slice off the top of each tomato and scoop out the pulp leaving a 1/4 inch thick shell. Reserve 3 tablespoons of pulp chopped. Invert the tomatoes to drain.

In a medium bowl combine rice tomato pulp green pepper onion parsley salt garlic and olive oil; mix well. Spoon filling into tomato shells.

Bake in preheated oven for 20 to 25 minutes.