Baked Beef Tomatoes

Baked Beef Tomatoes

Serves 4

1½ pts per serving

4 large tomato(s), (beef)
1 spray low-fat cooking spray
4 spring onions, trimmed and chopped
1 stick celery, finely chopped
100 g mushrooms
75 g cooked brown or white rice, risotto
1 stock cube, (make 3/4 pint)
2 tsp fresh or dried herbs, (chopped fresh basil)
40 g cheddar cheese, mature, grated
1 pinch salt, to taste
1 serving pepper, freshly ground, black
2 large leaf basil, sprigs, to garnish

	Preheat oven to Gas Mark 5/190°C/375°F.
	Slice tops off tomatoes and set aside. Scoop out and chop tomato pulp.
	Mist a non-stick frying pan with spray cooking oil. Add spring onions, celery and mushrooms. Fry gently for 2 minutes. Stir in rice, stock, herbs and tomato pulp. Cook gently until rice is tender and stock has been absorbed - about 20 minutes, adding extra stock or water if needed. Remove from heat, stir in cheese. Season with salt and pepper.
	Place tomatoes in baking dish. Fill with rice mixture, spooning excess around them. Replace tomato tops. Bake for 10 - 12 minutes. Serve, garnished with basil sprigs.