Stuffed tomatoes with red rice, beans, feta and dill
Side dish
Veggy
Medium
45 min
4 servings
ingredients
400 g CIRIO Borlotti, rinsed, drained
640 g red rice
8 large tomatoes
60 g feta cheese crumbled
10 g chopped parsley
10 g chopped dill
10 g lemon zest
25 g roasted, unsalted almonds, chopped
160 g mixed salad leaves, to serve
Preparation
- Preheat oven to 180°C. Line a large baking tray with baking paper.
- Cook rice in a large saucepan of boiling water following packet instructions. Drain well.
- Meanwhile, cut the top from each tomato.
- Reserve the tops. Remove flesh from tomatoes, leaving a 1cm-thick border around edges. Reserve flesh.
- Place tomatoes, cut-side down, on a plate lined with paper towel. Strain reserved flesh, discard juice. Roughly chop flesh.
- Combine cooked rice, borlotti beans, feta, dill, parsley, lemon zest, almonds and the reserved tomato flesh. Mix well.
- Spoon rice mixture evenly into tomatoes. Place tomatoes on prepared tray. Bake for 15 minutes.
- Add the tomatoes to tray and bake for a further 10–15 minutes, or until veggies are tender but hold their shape. Serve with salad.
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Medium 
45 min 