For stuffed tomatoes, chop the onion and sauté in oil until translucent. Add rice and fry briefly. Pour in wine and soup and cook on low heat for about 20 minutes.
Cut the cheese into small cubes and mix with parsley under the rice. Cut the lid off the tomatoes and hollow them out.
Season inside with salt and pepper. and fill in the rice. Bake in the oven for 10-15 minutes at 200 °C.
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