If you like stuffed peppers give these a try! Roasted tomatoes + Spanish rice + a cheesy crumb topping make for the most delicious combination.
Spanish Rice Stuffed Tomatoes (Vegan, Gluten-Free)
[cooked-sharing]
Cut a thin slice off the top of each tomato and scoop out the pulp, leaving ½ 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).
Sprinkle the insides of tomatoes with salt and place inverted onto paper towels to drain.
In a food processor or blender, blend the tomato pulp, garlic, onion, and ⅓ cup vegetable broth until smooth.
Heat the oil in a large saucepan, and add the rice, stirring for one minute until coated.
Pour the tomato mixture into the saucepan and add 1 ½ 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.
Stir in the chopped bell pepper, the green chillies, and the herbs, then remove from heat. In the meantime, preheat oven to 375F/190C.
Spoon the rice mixture into the tomatoes until they are ¾ 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.
- I used Minimalist Baker's recipe to make vegan parmesan.
Ingredients
Directions
Cut a thin slice off the top of each tomato and scoop out the pulp, leaving ½ 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).
Sprinkle the insides of tomatoes with salt and place inverted onto paper towels to drain.
In a food processor or blender, blend the tomato pulp, garlic, onion, and ⅓ cup vegetable broth until smooth.
Heat the oil in a large saucepan, and add the rice, stirring for one minute until coated.
Pour the tomato mixture into the saucepan and add 1 ½ 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.
Stir in the chopped bell pepper, the green chillies, and the herbs, then remove from heat. In the meantime, preheat oven to 375F/190C.
Spoon the rice mixture into the tomatoes until they are ¾ 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.
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