Time: 40 min.
Complexity: easily
Servings: 6

If you're looking for a stunning yet easy-to-make side dish for your next holiday, try these stuffed tomatoes filled with brown rice, herbs, Mexican cheese, and spices. You can even use up leftover rice from last night's dinner. Serve these stuffed tomatoes as a side dish with meat or as an appetizer.

Ingredients:

• 6 large bull's heart tomatoes
• 2.5 cups of boiled cooled brown rice
• 1 cup finely chopped flat-leaf parsley
• 3/4 cup crumbled Mexican cheese
• 1/4 cup tightly chopped fresh mint
• 3 cloves garlic, finely chopped
• 1 tbsp olive oil
• 1.5 tablespoons Mrs. Dash® Original Blend seasoning

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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brown rice, salad tomatoes, mint, Monterey Jack cheese

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Preparation:

Step 1
• Preheat oven to 160°C. Prepare the tomatoes by removing the pulp; set aside. In a medium bowl, combine all remaining ingredients.
Step 2
• Fill the tomatoes with the filling and bake for 20-25 minutes, uncovered.
Step 3
• Transfer the tomatoes to a plate and serve as a main dish or as a vegetable side dish for meat.

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