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Rice Stuffed Tomatoes


8 large tomatoes

2 cups cooked rice, cooled

1 tsp basil

1 tsp salt

1/4 tsp pepper

2 Tbsp chopped chives

3 Tbsp lemon juice

1/4 cup oil

1 cup grated cheddar cheese


Preheat oven to 400 degrees.  Slice the tops from the tomatoes, scoop out pulp. Do not break the skin.  Mix the rice together with the seasonings, tomato pulp, lemon juice and oil.  Fill the tomato shells. Sprinkle with cheese.  Bake in oven for 20 minutes.