Stuffed Tomatoes with Rice and Mozzarella

Name: Stuffed Tomatoes with Rice and Mozzarella
Yield: 6
Ingredients: 1 cup of rice (200g); 2 cups of water (480ml); 3 tablespoons of salt; 6 large tomatoes (1kg); 1/4 teaspoon of black pepper; 1/2 cup of grated mozzarella cheese (50g); 1/3 cup of grated Parmesan cheese (35g); 2 tablespoons of chopped parsley; 1/4 cup of olive oil (60ml)

1
1 cup of rice (200g)
2
2 cups of water (480ml)
3
3 tablespoons of salt
4
6 large tomatoes (1kg)
5
1/4 teaspoon of black pepper
6
1/2 cup of grated mozzarella cheese (50g)
7
1/3 cup of grated Parmesan cheese (35g)
8
2 tablespoons of chopped parsley
9
1/4 cup of olive oil (60ml)

Ingredients

1
1 cup of rice (200g)
2
2 cups of water (480ml)
3
3 tablespoons of salt
4
6 large tomatoes (1kg)
5
1/4 teaspoon of black pepper
6
1/2 cup of grated mozzarella cheese (50g)
7
1/3 cup of grated Parmesan cheese (35g)
8
2 tablespoons of chopped parsley
9
1/4 cup of olive oil (60ml)

Directions

1
In a medium-sized refrigerator, combine the rice, water, and 1 tablespoon of salt
2
Mix well, cover, and cook in the microwave on high for approximately 11 minutes, stirring halfway through
3
Meanwhile, with a knife, remove the top portion of each tomato, forming a lid
4
Reserve them
5
Using a spoon, remove the seeds and discard them
6
Season the interior of the tomatoes with the remaining salt and black pepper
7
Reserve again
8
Remove the rice from the microwave
9
Add the cheese, parsley, and olive oil and mix well
10
Stuff the reserved tomatoes with this mixture and cover with the reserved lids
11
Arrange on a microwave-safe plate and cook on high for approximately 7 minutes
12
Transfer to a serving dish, let it rest for 5 minutes, and serve immediately
13
233 calories per serving