Stuffed Tomatoes

Overall rating: 0 Ratings     Recipe added by Cheryl runner
Category (vegan): Appetizer, Italian, Hand-Holds
Serving Size:
Recipe Servings10
Prep Time:
Recipe Prep time50 min
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Stuffed Tomatoes

Ingredients

5 organic ripened tomatoes
2 cup brown rice (or quinoa)
1 can black beans (drained and rinsed)
2 thinly sliced scallions
1/2 cup diced bell pepper
1/2 cup diced green pepper
½ cup chopped carrot
1 cup frozen corn
1 teaspoon chili powder
¼ teaspoon cayenne (or more to taste)
1/2 teaspoon ground cumin
½ teaspoon garlic powder
¼ cup nutritional yeast
sea salt and freshly ground black pepper to taste
1/4 cup vegan cheese

Instructions

Preheat oven to 375 degree F. Lightly grease a casserole dish with olive oil.

Slice tops of tomatoes off and chop up the usable part and set aside.

Using a spoon scoop out the inside but, keep the tomato and put it aside (not the seeds) and drain any excess fluid.

Cook brown rice according to package directions (cook in veg broth for more flavors).

Then, mix together in a medium size bowl all the other ingredients including spices.

Take the tomato that was scooped out and add that to the rice and season with salt and pepper.

Stuff tomatoes with mixture.

Put tomatoes in casserole dish and in the oven, cook for 30 minutes. Once the tomatoes are soft they are done. The time may vary depending on the size of the tomato.

Remove tomatoes from the oven. Turn oven to a broil.

Sprinkle cheese on top of bean and rice mixture. Return to oven and Broil for 5 more minutes, making sure to keep an eye on them so they don't burn or until cheese is melted then serve.

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