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Spanish Rice Stuffed Tomatoes


  • 6 medium-sized tomatoes
  • 1 1/2 cups tomato pulp (from tomatoes)
  • 2 garlic cloves
  • 1 small onion, chopped
  • 1.52 cups vegetable broth
  • 1 tbsp olive oil
  • 1 cup rice (short-grain or arborio)
  • 1/4 green bell pepper + 1/4 red bell pepper, chopped (about 1/2 cup)
  • (4 oz) can green chilies
  • 1/4 cup chopped fresh basil or parsley
  • vegan parmesan
  • pulse 1/3 cup raw cashews, 2 tbsp nutritional yeast, 1/2 tsp garlic powder, and 1/4 tsp salt in a food processor until it becomes a fine meal
  • 3/4 cup bread crumbs (use gluten free if necessary, or omit)


  1. Cut a thin slice off the top of each tomato and scoop out the pulp, leaving 1/2 inch thin shells. Remove seeds and drain liquid, setting the remaining pulp aside (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 tomato pulp, 2 cloves garlic, 1 small onion, and 1/3 cup vegetable broth until smooth.
  4. Heat 1 tbsp oil in a large saucepan, and add rice, stirring for a minute.
  5. Stir tomato mixture into rice and add 1.5 c vegetable broth, cooking on low heat until liquid is absorbed and rice is tender, about 25 minutes.
  6. You may need to add more broth along the way.
  7. Stir in chopped bell pepper, the can of green chillies, and the chopped herbs, and remove from heat. Preheat oven to 375 F (190C).
  8. Spoon the rice mixture in the tomatoes until they are 3/4 full, then top with dry bread crumbs and cashew parmesan until mounded slightly.
  9. 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.
  10. Serve hot or at room temperature.