6 medium-sized tomatoes
2 cloves garlic
1 yellow onion, chopped
2 cups vegetable broth
1 tbsp olive oil
1 cup rice (short-grain or arborio)
½ cup chopped bell pepper, green and red
1 4 oz can green chilies
¼ cup chopped basil
¾ cup gluten-free bread crumbs (or use rolled oats)
vegan parmesan*
1
Cut a thin slice off the top of each tomato and scoop out the pulp, leaving 1/2 inch thin shells. Remove seeds, draining the liquid, and set aside the remaining pulp (it should be around 1.5 cup, depending on the size of your tomatoes).
2
Sprinkle the insides of tomatoes with salt and place inverted onto paper towels to drain.
3
In a food processor or blender, blend the tomato pulp, garlic, onion, and 1/3 cup vegetable broth until smooth.
4
Heat the oil in a large saucepan, and add the rice, stirring for one minute until coated.
5
Pour the tomato mixture into the saucepan and add 1 1/2 cups vegetable broth, cooking on low heat until liquid is absorbed and rice is tender, about 25 minutes. You may need to add more broth during this process.
6
Stir in the chopped bell pepper, the green chillies, and the herbs, then remove from heat. In the meantime, preheat oven to 375F/190C.
7
Spoon the rice mixture into the tomatoes until they are 3/4 full, then top with dry bread crumbs and cashew parmesan until mounded slightly. Place the reserved tomato slices on the tomatoes, if desired. Bake for about 20-25 minutes, until tomatoes are slightly blistered and rice is baked through. Serve hot or at room temperature.
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