Vegan Stuffed Tomatoes With Rice and Veggies


Vegan Stuffed Tomatoes With Rice and Veggies


  • 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