Stuffed tomatoes with rice and peas
1 cup Rice
100 g peas
spices of your choice
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Wash tomatoes and dug with a spoon, but not the end, but to remain and flesh. Rice and peas fry, add hollowed part of the tomatoes, add the spices and leave to simmer until ready. Hollowed tomatoes Add salt, put a little sunflower oil or butter, filled with stuffing and bake for 10 minutes.