French Stuffed Tomatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Phase: 3
Serves: 5 servings
Ingredients
  • 4 c. Cooked White Rice
  • 5 Large, Fresh Tomatoes
  • 1 - 15oz can of Navy Beans - Rinsed & Drained
  • ½ c. Vegetable Broth
  • 
1 Small Sweet Onion - Diced
  • 3 Cloves Garlic - Minced
  • 2 tbsp. Fresh Chopped Basil
  • 1 tbsp. Paprika
  • 1 tsp. Oregano
  • 1 tsp. Fresh Ground Pepper
  • 1 tsp. Salt
Method
  1. In a medium-sized pan, sauté the onions and garlic in the vegetable broth, over medium heat, for five minutes.
  2. Add the beans, basil, paprika, oregano, salt, and pepper, and continue cooking over medium heat for another fifteen minutes, or until the broth has been mostly absorbed.
  3. Slice the tops off of all of the tomatoes and set them aside.
  4. Use a spoon to scoop out the hard core of each tomato. The core will be about the size of a walnut and will come out easily when peeled away from the rest of the soft tomato flesh. Discard the cores of the tomatoes.
  5. Spoon the cooked rice into a deep baking dish and distribute it evenly over the bottom. Place the tomatoes on top of the rice and then fill the center of each tomato with the Navy Bean filling until it overflows a bit.
  6. Replace the tops on the tomatoes and bake the dish, uncovered, in a 350 degree oven for one hour. Serve each tomato on a bed of rice. The baked tomatoes will create a delicious sauce for the rice beneath them.
 

Kristin Mataluni

Kristin Mataluni

Head Mom at Silly MommyLuni
Kristin is a mom to three awesome kids and believes in putting her health and happiness at the forefront of her life. Check out some of her thoughts and other recipes at her blog http://sillymommyluni.blogspot.com/.
Kristin Mataluni

Latest posts by Kristin Mataluni (see all)