Method:
Toss cooked rice with lightly sautéed vegetables like peppers, mushrooms, zucchini and boiled corn. Mix in some ricotta cheese/fresh paneer, salt, pepper, fresh/dry thyme and freshly chopped parsley. You can also add some cooked baby shrimp to the mix! Cut off tomato heads & hollow them out by removing pulp. Sprinkle some salt n pepper and drizzle a little olive oil inside. Stuff the rice mix into the hollowed out tomato cups. Rub some butter into seasoned bread crumbs. Top the filled tomatoes with the bread crumbs mix. Bake in a 425 degree oven for 20-25 minutes! Garnish with freshly chopped parsley….Serve immediately!
