Savor a delicious stuffed tomato appetizer, perfect for your next soiree. Bursting with flavor and just a little bit of heat, this tomato is a mouthwatering option!
6 Cocktail Tomatoes
1 Cup of Brown Rice
¾ Cup of Sweet Peas
¼ Serrano Chile Pepper, seeded & minced
1 Tbsp. Olive Oil
Sea Salt, to taste
Ground Pepper, to taste
Slice tomato tops at ¼ horizontally and scoop out pulp and seeds; discard. Salt and pepper insides and rest upside down on a sheet pan lined with a wire rack to extract juices for about 15 minutes. Add olive oil and peas to warm rice and mix in Serrano Chile. Scoop into tomato cavity and top with tomato stem top; serve.
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