Vegan Stuffed Tomatoes with Rice and Veggies

Vegetarian stuffed tomatoes with rice
Vegetarian stuffed tomatoes with rice by flickr user Tambako
  • 30 mins
  • Prep: 15 mins,
  • Cook: 15 mins
  • Yield: 4 servings
Ratings (5)

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. A great way to use up leftover rice.

See also: More vegetarian stuffed tomato recipes

What You'll Need

  • 2 tbsp 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 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/4 cup grated vegan cheese, any kind plus extra for topping
  • 4 medium large tomatoes

How to Make It

Pre-heat oven to 375 degrees.

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.

Sautee the onion and green bell pepper in oil until soft, about 4-5 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 12-14 minutes, or until tomatoes are cooked and cheese is melted.

More vegetarian and vegan recipes

Nutritional Guidelines (per serving)
Calories 217
Total Fat 7 g
Saturated Fat 1 g
Unsaturated Fat 5 g
Cholesterol 0 mg
Sodium 7 mg
Carbohydrates 34 g
Dietary Fiber 3 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)