Vegan Stuffed Tomatoes With Rice and Veggies

Stuffed tomato

Salvatore Massara / EyeEm / Getty Images

  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
217 Calories
7g Fat
34g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 217
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Protein 4g
Calcium 25mg 2%
*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.
(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 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

Steps to Make It

  1. Gather the ingredients.

  2. Pre-heat oven to 375 F.

  3. Prepare tomatoes by slicing a bit off the top, then scooping out the inner pulp.

  4. 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.

  5. Sauté the onion and green bell pepper in oil until soft, about 4 to 5 minutes.

  6. Add peas, rice, and garlic and onion powder, stirring to combine, then remove from heat.

  7. Stir in 1/4 cup grated vegan cheese.

  8. Gently fill each tomato with the rice and vegetable mixture. Sprinkle a bit of extra vegan cheese on the top of each tomato.

  9. Bake for 12 to 14 minutes, or until tomatoes are cooked and cheese is melted.