Stuffed Tomatoes with Beans and Rice
Source: Smart clay pot cookery – Carol Heding Munson
Time: preparation: about 15 minutes, to cook: in conventional oven, 55 minutes.
- 4 large tomatoes
- ½ cup cooked long-grain rice
- 1 small onion, chopped
- ½ green pepper, chopped
- ¼ cup chopped fresh parsley
- ½ cup fat-free refried beans
- ¼ teaspoon cumin seeds
- ½ teaspoon chilli powder
- ½ teaspoon crushed red pepper flakes
- ¼ cup salsa with cheese
Soak a medium-size clay pot and lid in water for 10 to 15 minutes. Slice the top off the tomatoes. Scoop out the pulp and place it in a sieve. Using the back of a wooden spoon, press out the juice, discarding it, and chop the tomato pulp.
Place 1 cup of pulp in a medium-size bowl. Stir in the rice, onions, peppers, refried beans, parsley, cumin seeds, chilli powder, and pepper flakes.Stuff the tomatoes with the mixture. Drain the clay pot and lid. Place the tomatoes in the pot.
Cover the pot, and place in a cold oven. Set oven to 190ºC (375ºF), and cook for 45 minutes. Top each tomato with 1 tablespoon salsa. Bake, uncovered, for 10 minutes.
You probably noticed that this is a vegetarian dish. Not a main meal, but nice anyway!