Wallachian Tomato Appetizer

Preparation:

Preparation: Cut the top cap off the tomatoes and empty them; sprinkle them lightly with salt and place them, upside down, on an inclined wooden board. After an hour (when part of the vegetable water has been eliminated) sprinkle the inside of the tomatoes with a pinch of pepper, sprinkle them with a little vinegar, place them in a fairly large serving dish and leave them aside. Boil the rice in salted water and when cooked, drain it. Lightly toast the pepper on the flame or in the oven, peel it, cut it into small pieces and lightly brown it in oil and butter. Add them to the rice, together with the mayonnaise, mustard, salt, pepper, a little oil and mix everything well. Lightly grease the inside of the tomatoes with oil, then fill them with the rice mixture. Garnish the tomatoes and the serving dish with green rocket leaves and a few sprigs of chervil and parsley.