Stuffed Tomatoes

Directions

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