Mushroom Rice Stuffed Tomatoes

Mushroom Rice Stuffed Tomatoes

  • 50 minutes
  • makes 4 servings
  • Easy

Fulfilling, nourishing and very tasty, rice-stuffed tomatoes are a household classic. Delicious as a light Summer lunch.

Mushroom Rice, Winter Warmers Recipes, Pork, Cheese, Mushroom

What you need to do

  1. Preheat the oven to 200°C, 400°F or Gas Mark 6.  Cut the top off the tomatoes and scrape out the tomato flesh into bowl leaving a firm shell.
  2. Grill the bacon until crispy. Cool then chop.
  3. Heat the oil in a frying pan.  Add the tomato flesh, pepper and onion.  Cover and simmer over a low heat for 10-15 minutes until almost all of the liquid has disappeared.
  4. Remove from the heat, add rice and bacon to the pan and season to taste.
  5. Place the mixture into the tomato shells and sprinkle with bread crumbs and the grated mozzarella cheese.
  6. Line a baking dish with parchment and transfer the tomatoes to the dish.  Bake for 20-25 minutes or until piping hot throughout.

You will need

Veetee Mushroom Rice
Mushroom Rice
More info Buy now
  • 2 packs of Veetee Mushroom Rice
  • 6 beef tomatoes
  • 6 smoked streaky bacon rashers
  • 1 red pepper, deseeded and chopped
  • 1 onion, chopped
  • 50g breadcrumbs
  • 100g mozzarella, grated

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