How to make
Sauté the finely chopped onion in 2 tablespoons of oil and water. Add the mince and continue stewing until the water evaporates and only fat remains.
Pull from the heat, add rice, cooked with 2 cups of hot water, chopped parsley, salt, pepper, egg and mix well.
Cut the tomatoes’ tops, carve them and fill them with the prepared mixture. Add the lids and arrange the tomatoes in a greased baking dish and cover with foil.
Bake for 10-15 minutes in a preheated oven. Sprinkle with grated cheese and bake some more.
