Italian Stuffed Tomatoes

Cooking Time

Preperation Time : 15

Cook Time : 30

Total Time : 45

Ingredients

Serves 4

  • Rice 2 cups

  • Big salad tomatoes 500 gms

  • Butter 5 tbsp

  • Cashew nuts 1/2 cups

  • Garlic cloves 2-3 nos

  • medium onions 2 nos

  • Tomato paste 1 cups

  • Black pepper powder 1 tsp

  • Italian seasoning 2 tsp

  • Chilli flakes 1/2 tsp

  • Pitted olives 1/4 cups

  • Boiled corn 1/4 cups

  • Chopped green coriander 1/4 cups

  • Cheddar cheese grated 1 cups

  • Cheese cubes 5-7 nos

  • Salt 1 tsp

Directions

  • 01

    Cook the rice in boiling water till 70'/. done. Drain and keep aside.

  • 02

    Slice off the top portion of tomatoes. Scoop out the pulp. Sprinkle some salt inside the tomatoes and keep them upside down over a wire rack or kitchen towel.

  • 03

    Fry the cashews in 1 tbsp butter. Keep aside.

  • 04

    In same pan add more butter. Add chopped onion and garlic, with a pinch of salt and fry till translucent.

  • 05

    Add tomato paste and let it cook till it leaves the sides of pan or oil starts coming on top.

  • 06

    Add all dry spices. Toss in cooked rice and cook for 5 more minutes.

  • 07

    Add fried cashews, boiled corn, olives, grated cheese and chopped coriander. Adjust salt.

  • 08

    Fill the tomatoes with little rice, add cheese cube in centre and top it up with more rice and grated cheese. Dizzle some melted butter over the tomatoes.

  • 09

    Bake at 200 C for around 20 minutes, till the tomatoes get tender and cheese melts.

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