25 Minute Greek Stuffed Tomatoes

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Instructions

• Step 1
  Preheat oven to 350°F/177°C. Place two Minute Rice® cups in the microwave. Microwave on high for 1 minute and 30 seconds. Remove.

• Step 2
  In a large bowl stir together cooked rice, chopped artichokes, diced green pepper, crumbled feta, black olives, garlic and salt & pepper. Set aside.

• Step 3
  Remove the stems from the tomatoes. Using a knife, remove the core of the tomatoes. Scoop out seeds and any tough white core that may remain.

• Step 4
  Scoop 2-3 spoonfuls of rice mixture into the cavity of the tomatoes. Place each tomato in a glass baking dish. Slowly drizzle each tomato with high quality olive oil.

• Step 5
  Bake for 15-20 minutes, or until tomatoes have softened.

• Step 6
  Remove from oven and Garnish with a few basil leaves is desired.