Stuffed tomatoes

Name: Stuffed tomatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 160 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 small onions; 150 g Mushrooms; 1 Pot of basil; 1 TABLESPOON Butter or margarine; 75 g frozen peas; 200 g Double cream cream cheese with French herbs; 150 g Whipped cream; 8 large tomatoes (about 175 g each); 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

160 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 small onions
150 g Mushrooms
1 Pot of basil
1 TABLESPOON Butter or margarine
75 g frozen peas
200 g Double cream cream cheese with French herbs
150 g Whipped cream
8 large tomatoes (about 175 g each)
7-10 Tbsp Grease

Directions

1
Let the rice swell in boiling salted water for about 15 minutes. Then drain. Peel and finely dice onions. Wash, clean and slice the mushrooms. Wash basil, dab dry and cut into strips.
2
Heat the fat in a pan. Fry the onions and mushrooms in it while turning. Add frozen peas, rice and 3/4 basil. Stir in half cream cheese and cream. Season to taste with salt and pepper. Wash the tomatoes and cut off a cover at the base of each stem. Hollow out the tomatoes and place them in a greased casserole dish. Fill the tomatoes with the rice mixture. Spread the rest of the cream cheese on top. Place tomato lids on top as desired.
3
Wash the tomatoes and cut off a cover at the base of each stem. Hollow out the tomatoes and place them in a greased casserole dish. Fill the tomatoes with the rice mixture. Spread the rest of the cream cheese on top. Place tomato lids on top as desired. Bake the tomatoes in a preheated oven (electric: 200 °C/ gas: level 3) for about 10 minutes. Sprinkle with remaining basil