1 cup of rice (200 g)
2 cups of water (480 ml)
3 tablespoons of salt
6 large tomatoes (1 kg)
1/4 teaspoon of black pepper
1/2 cup of grated mozzarella cheese (50 g)
1/3 cup of grated Parmesan cheese (35 g)
2 tablespoons of chopped parsley
1/4 cup of olive oil (60 ml)
1 cup of rice (200 g)
2 cups of water (480 ml)
3 tablespoons of salt
6 large tomatoes (1 kg)
1/4 teaspoon of black pepper
1/2 cup of grated mozzarella cheese (50 g)
1/3 cup of grated Parmesan cheese (35 g)
2 tablespoons of chopped parsley
1/4 cup of olive oil (60 ml)
In a medium saucepan, combine the rice, water, and 1 tablespoon of salt
Bring to a boil, then reduce heat to low, cover, and simmer for 11 minutes, stirring halfway through
While that's cooking, cut off the tops of each tomato, creating a lid
Reserve them
With a spoon, remove the seeds and discard them
Season the inside of the tomatoes with the remaining salt and black pepper
Reserve them
Remove the cooked rice from the saucepan
Add the grated mozzarella cheese, chopped parsley, and olive oil to the rice
Mix well
Stuff each tomato with this mixture and cover with the reserved lids
Arrange on a microwave-safe plate in a circle
Cook in high power for 7 minutes or until the cheese is melted
Transfer to a serving dish, let it rest for 5 minutes, and serve immediately
Calories per serving: 233
