Stuffed Pumpkin Plum Vine Tomatoes

Ingredients:

• 2 English Pumpkin Plum Vine Tomatoes – 23171
• 200g rice – 4204
• 50g grated cheddar cheese – 2759
• 1 green pepper, diced – 30791

Method:

• Preheat the oven to 200 degrees.
• Wash the tomatoes, then slice off the tops, set the tops aside for later. Use a spoon to scoop out all of the inside of the tomato and place the tomato insides into a bowl. Put the tomatoes onto a baking tray.
• Fry your rice along with the diced green pepper until tender and cooked, then add in the tomato insides you previously scooped. Mix well so its all evenly distributed and continue to do so on a low heat for 1-2 minutes.
• Put this mixture into the hollow tomatoes, sprinkle the cheddar cheese on top.
• Place them in the oven for roughly 15 minutes, until the tomatoes are soft and the cheese has melted.
• To serve, you can add the sliced section of the top of the tomatoes back on and serve with potatoes or as an appetiser!