Stuffed Tomatoes

• 4 tomatoes
• salt
• pepper
• oil
• 1 onion
• 110 g green beans
• 1 carrot
• 110 g sweetcorn
• 12 pepper
• 100 ml water
• 300 g cooked rice
• 110 g cheddar cheese
• parsley

1. Preheat the oven to 220C/Gas 7.
2. Cover a chopping board with kitchen paper.
3. Slice the tops off the tomatoes and scoop out the flesh and seeds.
4. Season the insides of the tomatoes and place, cut-side down, on the prepared board.
5. Set aside.
6. Spray a large, non-stick frying pan with oil and place over a medium heat.
7. Add the onion, beans, carrot, sweetcorn and red pepper and stir-fry for 3-4 minutes.
8. Add the water or stock and bring to the boil over a high heat.
9. Reduce the heat and cook, stirring, for 3-4 minutes.
10. Add the rice to the pan and mix well.
11. Cook for 3-4 minutes, until the mixture is piping hot.
12. Season well and remove from the heat.
13. Place the tomatoes, cut-side up, on a baking sheet and fill with the rice mixture.
14. Sprinkle over the cheese and place in the oven for 12-15 minutes.
15. Scatter the parsley over the top of the tomatoes and serve immediately.

tomatoes, salt, pepper, oil, onion, green beans, carrot, sweetcorn, pepper, water, rice, cheddar cheese, parsley

Taken from www.food.com/recipe/stuffed-tomatoes-480519 (may not work)