Brown Rice, Feta & Mint Stuffed Tomatoes

By Pilly

Preparation Time 10 minutes

Cooking Time 15 minutes

For a change, swap the tomatoes for small capsicums. Cook until tender in step 4.

Ingredients

• 8 large (about 150g each) vine-ripened tomatoes
• 300 g (2 1/2 cups) cooked brown rice
• 4 shallots, pale section only, finely chopped
• 75 g reduced-fat feta, crumbled
• 45 g (1/4 cup) currants
• 2 tbs chopped fresh mint
• 2 tbs chopped fresh continental parsley
• 1/2 tsp ground cinnamon
• Olive oil spray
• 1 bunch rocket, ends trimmed
• 1 tbs balsamic vinegar

Preparation

Step 1

Preheat oven to 180°C. Line a large baking tray with non-stick baking paper.

Cut the top from each tomato. Reserve the tops. Remove the flesh from the tomatoes, leaving a 1cm-thick border around the edges. Reserve the flesh.

Place the tomatoes, cut-side down, on a plate lined with paper towel. Strain the reserved flesh through a fine sieve into a bowl (you'll need 125ml or 1/2 cup juice).

Combine the rice, shallot, feta, currants, mint, parsley, cinnamon and reserved tomato juice in a large bowl. Season with pepper.

Divide the rice mixture among the tomato shells. Place on the lined tray. Spray lightly with olive oil spray. Bake in oven for 10 minutes.
Add the reserved tomato tops to the tray. Bake for 5 minutes or until tomatoes are tender but still hold their shape.

Combine the rocket and vinegar in a bowl. Divide tomatoes and salad among serving plates. Replace the tops. Serve.