Main Dish Recipe - Rice Stuffed Tomatoes Search

Rice Stuffed Tomatoes - M.L. from Philadelphia, PA

"Absolutely delicious...and easy!”

Servings: 6

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Ingredients:

* 6 large fresh tomatoes at room temperature

* 1.5 cups of fresh sliced mushrooms

* 1 cup chopped onion

*1 - 10 oz. package of frozen, chopped spinach thawed and drained (can also use equivalent fresh)
*2 medium avocados mashed
*2 teaspoons minced garlic
*1 teaspoon dried basil leaves, crushed
*1 teaspoon brown sugar or agave nectar
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/2 cup quick cooking rice
*1/4 cup plus 2 tablespoons grated Vegan Parmesan cheese

Preheat oven to 400ºF. Use tomatoes that are fully ripe. Cut a slice from the top of each tomato; remove pulp, leaving a 1/4-inch thick shell; set aside. Chop tomato pulp (makes about 3-1/2 cups). In a large skillet over high heat with some vegetable broth saute mushrooms and onion; cook and stir until tender, about 10 minutes. Add spinach, avocado, reserved chopped tomatoes, garlic, basil, sugar, salt and pepper. Cook over low heat, stirring occasionally, until flavors blend, about 10 minutes. Stir in rice. Remove from heat; cover and let stand for 5 minutes. Stir in 1/4 cup Parmesan cheese. Place tomato shells in a 13 × 9 × 2-inch baking pan. Spoon hot mixture into shells, dividing evenly. Sprinkle 1 teaspoon Parmesan cheese on top of each. Bake until tomatoes are hot and filling is golden, about 15 minutes. Serve as a main dish.

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