Ingredients

· 6 tomatoes

· 5-6 cloves garlic

· 1 yellow onion, chopped

· 2 cups vegetable broth

· 1 tablespoon olive oil

· 1 cup rice

· ½ cup chopped bell pepper, green and red

· 1 can green chillies

· ¼ cup chopped basil

· ¾ cup bread crumbs

Method

Cut a thin slice off the top of each tomato and scoop out the pulp. Remove seeds, draining the liquid, and set aside the remaining pulp. Sprinkle the insides of tomatoes with salt and place inverted onto paper towels to drain. Then, blend the tomato pulp, garlic, onion, and 1/3 cup vegetable broth until smooth. Heat the oil in a saucepan, and add the rice, stirring until coated. Pour the tomato mixture into the saucepan and add 1 ½ cups vegetable broth, cooking on low heat until liquid is absorbed and rice is tender. Stir in the chopped bell pepper, the green chillies, and the herbs, then remove from heat. In the meantime, preheat the oven to 190°C. Spoon the rice mixture into the tomatoes until they are ¾ full, then top with dry bread crumbs and cashew parmesan. Place tomato slices on the tomatoes, if desired. Bake for about 20-25 minutes, until tomatoes are slightly blistered and rice is baked through. Serve hot