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Stuffed Tomatoes

2 Tbsp. oil
1/4 cup onions, chopped
1/4 cup green pepper, chopped
1/4 cup peas, boiled
1/2 cup rice, boiled
2 Tbsp. nondairy cheddar cheese, grated
1/4 cup silken tofu, creamed
Salt and pepper, to taste
4 ripe tomatoes
Tbsp. nondairy cheddar cheese, grated

• Heat the oil in a pan and sauté the onions and green pepper. Add the peas and rice and stir well. Add the cheese and creamed tofu and season with salt and pepper.
• Slice off the top part of a tomato and scoop out the pulp. Slice off the bottom slightly, so that it stands up. Prepare all the tomatoes similarly and stuff each one with the filling.
• Top with cheese and bake in a preheated oven at 375ºF for about 10 to 15 minutes, or until the cheese melts and the tomatoes are a little soft.

Makes 4 servings