Baked Stuffed Tomatoes

Ingredients

• 2 cups cooked rice
• 1 tsp. salt
• 1 Tbsp. sweet peppers, chopped
• 1 Tbsp. chopped onion
• 6 big tomatoes
• ½ tsp. Marmite or Bovril

Preparation

Select firm, ripe tomatoes. Cut slices from the stem ends. Remove the centers. Mix salt, onions, and green peppers. Add Marmite or Bovril dissolved in a little juice of the tomato. Add part of the pulp removed from the centers. Fill tomato shells, bake in a moderate oven for about 45 minutes or until brown on top. Serve on bed of cooked rice.

Enjoy!

Nigel

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