Pre-heat oven to 375 F.
Prepare tomatoes by slicing a bit off the top, then scooping out the inner pulp.
Place each tomato in a muffin tin, or, slice a bit off the bottom to create a flat surface and place on a baking sheet.
Sauté the onion and green bell pepper in oil until soft, about 4 to 5 minutes.
Add peas, rice, and garlic and onion powder, stirring to combine, then remove from heat.
Stir in 1/4 cup grated vegan cheese.
Gently fill each tomato with the rice and vegetable mixture. Sprinkle a bit of extra vegan cheese on the top of each tomato.
Bake for 12 to 14 minutes, or until tomatoes are cooked and cheese is melted.
2 tablespoons vegetable or olive oil
1/2 medium onion (chopped small)
1/2 green bell pepper (chopped small)
1/3 cup green peas (cooked)
2/3 cup leftover cooked rice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup grated vegan cheese (any kind plus extra for topping)
4 medium-large tomatoes