Stuffed Tomatoes

Ingredients 

6 large tomatoes 

2 cups of cooked rice 

Olive oil 

Chicken bouillon 

Salt and pepper 

½ teaspoon of fresh chopped 

basil 

¼ cup of grated mozzarella cheese 

2 tablespoons of chopped fresh parsley 

2 cloves of garlic crushed 

Directions

Make your rice boil with chicken bouillon instead of water, set aside. 

Cut tops of tomatoes-scoop out the pulp and chop put into a bowl. 

Add the garlic, basil, parsley, cheese, salt and pepper and a little oil. 

Mix really well. 

Spoon the rice mixture into the tomatoes. 

Arrange on oiled baking dish. 

Place the tops back on and sprinkle with olive oil. 

Bake for 20 minutes on 350 degrees. 

Do not over bake it will cause the tomatoes to expand.