Rice Stuffed Tomatoes - cooking recipe

Ingredients

8 large tomatoes
2 c. cooked rice, cooled
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
2 Tbsp. chopped chives
3 Tbsp. lemon juice
1/4 c. oil
1 c. grated Cheddar cheese

Preparation

Preheat oven to 400\u00b0.
Slice the tops from the tomatoes. Scoop out the pulp.
Do not break the skin.
Mix the rice together with seasonings, tomato pulp, lemon juice and oil.
Fill the tomato shells.
Sprinkle with cheese.
Bake in oven for 20 minutes.