Vegan Stuffed Tomatoes With Rice and Veggies

Close-Up Of Stuffed Tomato
Salvatore Massara/EyeEm/Getty Images
Ratings (5)
  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
217 Calories
7g Fat
34g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  • 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.

  • Saute 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.