Stuffed italian tomatoes

Ingredients

• 1 cup Arborio rice (or other white rice short grain)
• 6 large tomatoes ripe but firm
• 4 tablespoons olive oil, a little more for drizzling
• Salt
• Freshly ground black pepper
• 2 cloves garlic, minced
• Leave 1 bay
• 1 tablespoon red pepper flakes
• 3 tablespoons fresh basil leaves
• 2 tablespoons fresh Italian parsley leaves
• 2 zuccini diced,
• 1 yellow pepper, diced
• 1 small red onion, thinly sliced
• 1 lemon, zest
• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Romano
• 1/4 Mozzarella

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Preparation

• Add 2 tablespoons of oil in a medium saucepan. Add 1 clove of garlic (crush), red pepper flakes and a bay leaf.
• On medium heat in a cup of rice to grill before cooking. About 2 minutes. Salt and pepper rice.
• Cook this rice as the risotto so add in 1 cup of water until the rice has absorbed, then add water again. It took about 3 cups to achieve a good tenderness.
• Meanwhile, add the other oil another large pan. Stir in onions and cook until tender.
• About 3-5 minutes. Add vegetables in the other, lemon zest and garlic. Cook for about 5-8 minutes or until vegetables are crisp-tender.
• Adjust the heat and add half the parmesan and romano cheese. Add the rice and mix well cooked too. Toss in fresh herbs as well.
• Slice the tops off of each tomato and scoop out the inside so you just have the shell. You can book the guts to soups, sauces, and even salsa.
• Placing a portion of the mozzarella cheese, and the other bit on the bottom of each tomato shell.
• Salt and pepper the shells. Now pack the rice and vegetable mixture in each tomato shell. Top with extra cheese and the top of the tomato.
• Bake in addition for about 20 minutes until the tomatoes start to blister and cheese on top is melted.
• If you had to do it again, would think in corn to add a little extra sweetness.
• But add in whatever vegetables you like, just make sure they are diced and everything is proportionate.