4 oz (1 cup) Tex Mex, marble or sharp cheddar cheese, shredded
I also added about 1/3 can of enchilada sauce
Cook rice as per package instructions. Spray
large (9” x 13”) baking dish with cooking spray
and set aside.
While rice is cooking, prepare tomatoes. Using
sharp (serrated) paring knife, cut tops off
(placing in the blender), then middle around
the circle (without cutting through the
bottom), and scoop out seeds and flesh into the
blender. Place tomatoes, facing cut side
upright, into previously prepared baking dish.
To the blender, add tomato paste, taco seasoning,
cumin, garlic clove, salt and pepper. Process
until smooth enchilada sauce forms.
Preheat oven to 350 degrees F. To the pot with
cooked brown rice, add beans, diced peppers, almost all of
cilantro, and half of enchilada sauce; mix to
combine. Stuff tomatoes as much as you can
(over the top), and if you have any leftover
stuffing (more likely) mix it with remaining
enchilada sauce, and pour in between stuffed
You can add a pound of pre-browned ground meat
to the stuffing, or even shredded cooked
Bake for 30 minutes, sprinkle with cheese and
bake for a few more minutes until cheese is
melted; sprinkle with remaining cilantro. You
can serve warm immediately with a side of meat
or falafel, Greek yogurt and whole wheat toast.
If you let rice stuffed tomatoes to sit covered
for at least an hour, they will be more
flavourful and rice will expand even more. But
Storage Instructions- Refrigerate in an airtight container for up to 4 days.
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