Baked stuffed vegetables

Recipe from: 3/1/1992 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 6
    large firm tomatoes
  • 15
    ml
    butter
  • 2
    ml
    crushed garlic
  • 125
    g
    fresh mushrooms, finely chopped
  • 2
    ml
    paprika
  • 30
    ml
    shallots
  • 500
    ml
    cooked rice
  • 10
    ml
    lemon juice
  • salt and pepper to taste
  • 125
    ml
    grated cheese
 

Method

 
1. Cut the tops off tomatoes and carefully scoop out the flesh. (Use the pulp to flavour soups or casseroles.) 2. Invert tomato shells and allow to drain. 3. Heat butter and fry garlic and mushrooms for a few minutes. Add paprika, shallots, rice, lemon juice and salt and pepper. 4. Sprinkle each tomato case with a pinch of sugar and fill with the rice mixture. 5. Place tomatoes in a shallow ovenproof dish and sprinkle with grated cheese. Bake at 180 ºC for 15 to 20 minutes. 6. Instead of using tomatoes, substitute with eggplant or green peppers.
 

Read more on: bake  |  shallow-fry
 

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