Tricolor tomatoes

Preparation:

Preparation: Peel and wash the tomatoes, then cut off a cap and empty them with a spoon or corer. Salt them internally, turn them upside down on a cutting board and leave them like this for about 10 minutes for them to make water. In the meantime, boil the rice in a saucepan with salted water, drain it al dente, pass it under running water, then drain well. Finely chop half an onion and sauté it in two tablespoons of oil. Peel the green pepper and cut it into tiny cubes, which you will sauté for about 4 minutes in the pan with the onion. Salted. Put the rice in a bowl and add the diced pepper. Complete by mixing the rice with 2 spoonfuls of mayonnaise and 2 spoonfuls of finely chopped parsley. After having drained them well, put a little mayonnaise on the bottom of the cherry tomatoes, then fill them with the rice, gradually arranging them on a suitable serving dish, garnish and serve immediately. Remember, when preparing the diced peppers, to keep aside four pieces duly cut in the shape of a bow: you will need them to handle four tomatoes.