Rice-Stuffed Tomatoes

Instructions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, carrot, and bell pepper. Cook, stirring frequently, until softened, about 8 minutes. Stir in the rice and salt; remove from the heat.
2. Preheat the oven to 400°F. Spray a 7 x 11-inch baking dish with nonstick spray.
3. Cut each tomato crosswise in half. Remove a small slice from the bottom of each tomato half to prevent from rolling. With a spoon, scoop out the seeds and flesh (save for soups, stews, etc.). Fill each tomato half with 1⁄2 cup of the rice mixture. Place the tomatoes in the baking dish. Sprinkle each half with 1 tablespoon of the cheese. Bake until filling is hot and the cheese melts, about 15 minutes. Yields 1 stuffed tomato half per serving.