Tricolored Tomatoes

Preparation

1. STEP 1 OF 10

   Clean and wash the tomatoes, then cut off the top and hollow them out with a spoon or a baller

2. STEP 2 OF 10

   Salt them inside, turn them upside down on a cutting board and let them sit for about 10 minutes to release water

3. STEP 3 OF 10

   In the meantime, boil the rice in a pot with salted water, drain it al dente, rinse it under running water, then drain it well

4. STEP 4 OF 10

   Finely chop half an onion and sauté it in two tablespoons of oil

5. STEP 5 OF 10

   Clean the green pepper and cut it into small cubes to sauté for about 4 minutes in the pan with the onion

6. STEP 6 OF 10

   Salt

7. STEP 7 OF 10

   Put the rice in a bowl and add the diced pepper

8. STEP 8 OF 10

   Complete by mixing 2 tablespoons of mayonnaise and 2 tablespoons of finely chopped parsley into the rice

9. STEP 9 OF 10

   Place some well-drained small tomatoes on a serving plate, add a bit of mayonnaise to the bottom, then fill them with the rice, arranging them on an appropriate serving dish, garnish them, and serve immediately

10. STEP 10 OF 10

    Remember

Suggestions

• Coltello

• Cucchiaio

General Information

Analysis

Macronutrients (100 gr)