4 large tomatoes
50 g (2 oz) long-grain rice, cooked
salt and freshly ground pepper
30 ml (2 tbsp) oil
1 large onion, sliced
1 green pepper, seeded and sliced
1 fresh green chilli, seeded and sliced
2.5 g (1/2 tsp) curry powder (optional)
25 g (1 oz) almonds, chopped
2.5 g (1 tsp) chopped fresh coriander or parsley
50 g (2 oz) cooked minced beef, lamb or chicken
50 g (2 oz) long-grain rice, cooked
salt and freshly ground pepper
30 ml (2 tbsp) oil
1 large onion, sliced
1 green pepper, seeded and sliced
1 fresh green chilli, seeded and sliced
2.5 g (1/2 tsp) curry powder (optional)
25 g (1 oz) almonds, chopped
2.5 g (1 tsp) chopped fresh coriander or parsley
50 g (2 oz) cooked minced beef, lamb or chicken
method
1. Remove the top of the tomatoes. Scoop out the centres into a bowl.
2. Add the cooked long-grain rice. Season well.
3. Heat the oil and fry the onion over a low heat for 3 minutes.
4. Add the sliced pepper and chilli.
5. Sprinkle with the curry powder and continue cooking for 2 minutes.
6. Add the chopped almonds.
7. Finally sprinkle in the chopped coriander or parsley.
8. Add the meat and mix well.
9. Fill each tomato with the rice mixture.
10. Brush the tomatoes with oil.
11. Then cook in the oven for about 15 minutes at 180°C (350°F) Gas 4
2. Add the cooked long-grain rice. Season well.
3. Heat the oil and fry the onion over a low heat for 3 minutes.
4. Add the sliced pepper and chilli.
5. Sprinkle with the curry powder and continue cooking for 2 minutes.
6. Add the chopped almonds.
7. Finally sprinkle in the chopped coriander or parsley.
8. Add the meat and mix well.
9. Fill each tomato with the rice mixture.
10. Brush the tomatoes with oil.
11. Then cook in the oven for about 15 minutes at 180°C (350°F) Gas 4
serving amount
serves 4
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