French Stuffed Tomatoes

Kristin Mataluni
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Servings 5 servings


  • 4 c. Cooked White Rice
  • 5 Large Fresh Tomatoes
  • 1 - 15 oz can of Navy Beans - Rinsed & Drained
  • 1/2 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


  • In a medium-sized pan, sauté the onions and garlic in the vegetable broth, over medium heat, for five minutes.
  • 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.
  • Slice the tops off of all of the tomatoes and set them aside.
  • 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.
  • 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.
  • 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.
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