Mediterranean stuffed tomatoes

Ingredients 

•  1/2 cup SunRice White Long Grain Rice
•  2 tablespoons currants
•  8 large vine-ripened tomatoes
•  1 tablespoon olive oil
•  2 tablespoons pine nuts, toasted
•  1/4 cup finely chopped stuffed green olives
•  1 tablespoon chopped fresh dill
•  1 teaspoon ground cumin
•  olive oil cooking spray

Method 

Step 1
Preheat oven to 180°C/160°C fan-forced. Lightly grease a ceramic baking dish.
Step 2
Bring a large saucepan of water to the boil over high heat. Add rice. Cook for 8 minutes. Add currants. Cook for 4 minutes or until rice is just tender. Drain. Transfer to a bowl.
Step 3
Meanwhile, cut a slice from the top of each tomato, reserving tops. Using a teaspoon, hollow out tomatoes. Discard pulp.
Step 4
Add oil, pine nuts, olives, dill and cumin to rice mixture. Season with salt and pepper. Stir to combine.
Step 5
Divide rice mixture between tomato shells. Place in prepared dish. Replace tops. Spray with oil. Bake for 20 to 25 minutes or until tomatoes are just tender (they should still hold their shape). Serve.


Nutrition

Energy 1165kJ	Fat saturated 1.30g
Fat Total 12.20g	Carbohydrate sugars g
Carbohydrate Total 31.90g	Dietary Fibre 6.20g
Protein 6.70g	Cholesterol mg
Sodium 271.00mg

Source:

http://www.taste.com.au/recipes/19123/mediterranean+stuffed+tomatoes