Baked stuffed vegetables

Name: Baked stuffed vegetables
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 6.00 tomatoes; 15.00 ml butter; 2.00 ml garlic cloves, crushed; 125.00 g mushrooms finely chopped; 2.00 ml paprika; 30.00 ml shallots; 500.00 ml rice cooked; 10.00 ml lemon juice; salt and freshly ground black pepper to taste; 125.00 ml cheese grated

6 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (10)

6.00	tomatoes
15.00 ml	butter
2.00 ml	garlic — cloves, crushed
125.00 g	mushrooms — finely chopped
2.00 ml	paprika
30.00 ml	shallots
500.00 ml	rice — cooked
10.00 ml	lemon juice
	salt and freshly ground black pepper — to taste
125.00 ml	cheese — grated

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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.