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Spanish Rice Stuffed Tomatoes (Vegan, Gluten-Free)

Yields2 ServingsPrep Time15 minsCook Time50 minsTotal Time1 hr 5 mins

If you like stuffed peppers give these a try! Roasted tomatoes + Spanish rice + a cheesy crumb topping make for the most delicious combination.

 6 medium-sized tomatoes
 2 cloves garlic
 1 yellow onion, chopped
 2 cups vegetable broth
 1 tbsp olive oil
 1 cup rice (short-grain or arborio)
 ½ cup chopped bell pepper, green and red
 1 4 oz can green chilies
 ¼ cup chopped basil
 ¾ cup gluten-free bread crumbs (or use rolled oats)
 vegan parmesan*
1

Cut a thin slice off the top of each tomato and scoop out the pulp, leaving 1/2 inch thin shells. Remove seeds, draining the liquid, and set aside the remaining pulp (it should be around 1.5 cup, depending on the size of your tomatoes).

2

Sprinkle the insides of tomatoes with salt and place inverted onto paper towels to drain.

3

In a food processor or blender, blend the tomato pulp, garlic, onion, and 1/3 cup vegetable broth until smooth.

4

Heat the oil in a large saucepan, and add the rice, stirring for one minute until coated.

5

Pour the tomato mixture into the saucepan and add 1 1/2 cups vegetable broth, cooking on low heat until liquid is absorbed and rice is tender, about 25 minutes. You may need to add more broth during this process.

6

Stir in the chopped bell pepper, the green chillies, and the herbs, then remove from heat. In the meantime, preheat oven to 375F/190C.

7

Spoon the rice mixture into the tomatoes until they are 3/4 full, then top with dry bread crumbs and cashew parmesan until mounded slightly. Place the reserved tomato slices on the tomatoes, if desired. Bake for about 20-25 minutes, until tomatoes are slightly blistered and rice is baked through. Serve hot or at room temperature.

Notes
Nutrition Facts

Servings 0