Stuffed Tomatoes

5.0 (1 reviews)
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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

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind