|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A homemade vegan stuffed tomato recipe filled with a rice and veggie mixture and topped off with a bit of vegan cheese. Vegan stuffed tomatoes can be served as an appetizer, side, or main dish. It's a great way to use up leftover rice.
- 2 tablespoons vegetable or olive oil
- 1/2 medium onion (chopped small)
- 1/2 green bell pepper (chopped small)
- 1/3 cup green peas (cooked)
- 2/3 cup leftover cooked rice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 cup grated vegan cheese (any kind plus extra for topping)
- 4 medium-large tomatoes
Gather the ingredients.
Pre-heat oven to 375 F.
Prepare tomatoes by slicing a bit off the top, then scooping out the inner pulp.
Place each tomato in a muffin tin, or, slice a bit off the bottom to create a flat surface and place on a baking sheet.
Sauté the onion and green bell pepper in oil until soft, about 4 to 5 minutes.
Add peas, rice, and garlic and onion powder, stirring to combine, then remove from heat.
Stir in 1/4 cup grated vegan cheese.
Gently fill each tomato with the rice and vegetable mixture. Sprinkle a bit of extra vegan cheese on the top of each tomato.
Bake for 12 to 14 minutes, or until tomatoes are cooked and cheese is melted.