Instead of stuffed peppers, try stuffed tomatoes!

Baked Stuffed Tomatoes with Rice, Potatoes & Mozzarella

6 large tomatoes on the vine

1 1/2 cups Arborio rice, cooked

1 cup zucchini, grated

1 1/2 cups mozzarella, cubed

1 cup black olives, pitted & chopped coarsely

4 oz tomato juice

1/2 cup pine nuts

2 cloves garlic, minced

Olive oil for drizzling

1 tsp dry oregano

2 tbsp Italian parsley, finely chopped

Salt & pepper

2 baking potatoes, fully cooked & thinly sliced

1 bunch green onions, chopped

1)   Cut the tops of the tomatoes and excavate the center to remove the seeds and to create a cavity, set aside.

2)   Prepare the stuffing by preheating a skillet at medium heat; add a little olive oil, oregano and the garlic. Before it turns colour, add the zucchini and the olives.

3)   Mix the cold rice in it and immediately remove from the heat.

4)   Once cooled add the mozzarella and taste for seasoning and the parsley. Mix well and stuff each tomato with as much rice as it will fit.

5)   Mix the potatoes with the green onions and season with salt, pepper and a little olive oil, line the bottom of a greased baking dish and pour on them the tomato juice, place the tomatoes onto the potatoes nice and snug, drizzle some oil over each tomato and bake at 350f for 30 minutes. Serve hot.

Serves 6.

Courtesy Massimo Capra

http://mistura.ca/