Move over stuffed peppers, we have something better

I wanted a stuffed pepper the other night. Unfortunately, I only had some chopped pepper left over from a previous recipe...no whole peppers.
Undeterred, I set off to find  recipe for some other sort of veggie to substitute.
Onions? Nah...though it might be interesting...
Zucchini? That would be different...
Tomatoes? Perfect.
So, using the same concept as stuffed peppers, I emptied the pulp from a bevvy of tomatoes, filled them with  some rice and veggies and gave them a try.
Just about every culture has some sort of stuffed vegetables as part of their diets. And, why not? It is about as easy as you can get and the meal is so good that you can eat the dish in which you cook it.
The meal is healthy - with little to clean up.
You really can't beat food like that.
So, give this stuffed tomato recipe a try. Experiment with the veggies with which you stuff them. Maybe add some squash or some cilantro. Add a bit of cheese. Maybe some salsa...the possibilities are endless.

Stuffed Tomatoes

1 cup of cooked rice
4 large firm tomatoes
2 tablespoon of finely choppe green pepper
1 tablespoon of finely chopped onion
1 tablespoon of finely minced fresh parsley
1/2 teaspoon of salt
1 clove of garlic, finely chopped
1 teaspoon of oil (olive oil is probably bet for this recipe)

• Preheat the oven to 400 degrees.
• Slice the top of alsl the tomatoes and scoop out the pulp, leaving a 1/4 inch thick shell.
• Keep 3 tablespoons of the pulp and chop it finely. Turn the shells over so the liquid drains out.
• In a medium bowl mix the chopped tomato pulp, the green pepper, the onion, the parsley, the salt, the garlic and the oil.
• Mix the rice into the mixture and then spoon the rice and veggie filling into the tomato shells.
• Bake  for 25 minutes.

Vegan.