25 Minute Greek Stuffed Tomatoes
Step 1
Preheat oven to 350°F/177°C. Place two Minute Rice® cups in the microwave. Microwave on high for 1 minute and 30 seconds. Remove.
Step 2
In a large bowl stir together cooked rice, chopped artichokes, diced green pepper, crumbled feta, black olives, garlic and salt & pepper. Set aside.
Step 3
Remove the stems from the tomatoes. Using a knife, remove the core of the tomatoes. Scoop out seeds and any tough white core that may remain.
Step 4
Scoop 2-3 spoonfuls of rice mixture into the cavity of the tomatoes. Place each tomato in a glass baking dish. Slowly drizzle each tomato with high quality olive oil.
Step 5
Bake for 15-20 minutes, or until tomatoes have softened.
Step 6
Remove from oven and Garnish with a few basil leaves is desired.