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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
  1. Preheat oven to 180°C. Line a large baking tray with baking paper.
  2. Cook rice in a large saucepan of boiling water following packet instructions. Drain well.
  3. Meanwhile, cut the top from each tomato.
  4. Reserve the tops. Remove flesh from tomatoes, leaving a 1cm-thick border around edges. Reserve flesh.
  5. Place tomatoes, cut-side down, on a plate lined with paper towel. Strain reserved flesh, discard juice. Roughly chop flesh.
  6. Combine cooked rice, borlotti beans, feta, dill, parsley, lemon zest, almonds and the reserved tomato flesh. Mix well.
  7. Spoon rice mixture evenly into tomatoes. Place tomatoes on prepared tray. Bake for 15 minutes.
  8. 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.

Made with

Borlotti beans

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