Rice Stuffed Tomatoes

Looks good and tastes good. Cheese adds much to the flavour. Makes good finger good when using small tomatoes. This recipe is from the "Company's Coming - Vegetables" cookbook.

• Ready In: 45 mins
• Serves: 6
• Yields: 6 tomatoes

Ingredients

• 6  tomatoes
• 2  cups cooked rice
• 1⁄2 teaspoon sugar
• 3⁄4 teaspoon salt
• 1⁄8 teaspoon ground pepper
• 1⁄4 teaspoon basil
• 1⁄8 teaspoon oregano
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon parsley flakes
• 1⁄2 cup  grated cheddar cheese

Directions

1. Cut off tops from tomatoes. Scoop out pulp and reserve.
2. Mash reserved tomato pulp. Add remaining ingredients. Mix together.
3. Stuff tomatoes. Arrange in greased baking pan.
4. Bake uncovered in 350 degree (180C) oven for about 20 to 25 minutes. Serves 6.