These are great to take along to a picnic or potluck because they are served at room temperature. If you don’t want to go through the hassle of scooping out and stuffing tomatoes, simply dice up some really ripe and juicy ones and toss them into the rice– Makes a delicious, summer side dish.
2 cups uncooked rice (white or brown), or quinoa
2 tablespoons extra virgin olive oil
1 cubanelle pepper, seeded and diced
2 fat cloves garlic, minced
Handful chopped parsley
8 ounces Mexican Queso pepper/jack cheese (or Monterey Jack), shredded
1 teaspoon smoked, hot paprika
2 green onions, sliced thin
36 small tomatoes (about the size of golfball)
1) Cook the rice according to package directions, stir and allow to cool. While the rice is cooking, slice the tops of the tomatoes off and carefully, scoop out the insides. Sprinkle the interior liberally with sea salt and invert onto a plate to drain.
2) While the tomatoes are draining, sauté the Cubanelle pepper with the garlic in olive oil. Salt to taste. Allow to cool, then mix with the cooked and cooled rice. Add in the the parsley, cheese, paprika and onions. Taste and season with salt. Stuff into the hallow tomatoes and serve immediately or cover tightly and refrigerate until ready to serve (within a day). 