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Spicy Stuffed Tomatoes

If you’re looking to give your family more servings of veggies, maybe a little dairy is the solution

By David Bowers
Published: February 17, 2011
Spicy Stuffed Tomatoes
Photo by John & Tanya Bäck
You can stuff this same filling into a small bell pepper with the top cut off, or add ½ -pound of cooked, crumbled sweet Italian sausage to the filling. Makes 6 servings.

6     tomatoes

2     cups cooked rice

1     cup grated mozzarella

¼   cup chopped fresh parsley leaves

2     jalapenos, minced

1     small garlic clove, minced
       Salt and pepper

2     tablespoons extra-virgin olive oil

¼   cup grated Parmesan

➊  Preheat a gas grill with the lid shut for 10 minutes on medium heat or prepare a medium charcoal fire.

➋  Cut the top off the tomatoes and scoop out all the seeds and juice, reserving the flesh, and leaving only the outer wall of the tomatoes.

➌  Drain off the juice and chop the tomato flesh that you scooped out.

➍  Put the chopped tomato in a bowl and stir it with the rice, cheese, parsley, jalapeno and garlic. Season to taste with salt and pepper.

➎  Spoon the filling into the tomatoes. Drizzle the tops with olive oil and sprinkle with Parmesan.

➏  Set the tomatoes right on the grill rack, Parmesan side up, and close the cover.

➐  Grill for 10 minutes, until the tomatoes start to soften.

➑  Move them around on the rack to prevent excessive charring (but don’t turn them over, like you can with red bell peppers) and cook for another 10 minutes, until the flesh is softened and the stuffing is warmed.

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