Ingredients:

•Ca. 8 medium tomatoes
•1 cup long-grain rice
•1 3/4 cups water
•1 medium onion, chopped
•3 cloves of garlic, minced
•2 tbsp. paprika
•1/2 cup parsley, chopped

Directions:

•Heat 2 tbsp. oil in a pot over medium heat and add onion and minced garlic. •Cook until onion becomes translucent
•Add paprika and rice and cook for another minute
•Deglaze with water and add parsley
•Reduce heat to lowest setting and put a lid on the pot
•Let simmer for about 15 minutes until there’s no water left
•It’s ok if the rice is still a bit hard, it will soften in the oven
•Preheat your oven to 200°C (390°F)
•Slice the tops off the tomatoes and scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base
•Line a baking sheet with parchment paper
•Fill each tomato with the rice filling and place on prepared baking sheet
•Bake in the oven for about 20-25 minutes
•Optional: Add tops back on tomatoes 5 minutes before the tomatoes are done