Stuffed Tomato Yumminess

It is no secret that I love summer and summer produce.  I have been going to the farmer’s market regularly and hoarding their fresh tomatoes and basil like a crazed girl trying to get enough to stay satisfied through the long cold winter.  It won’t work, but it is certainly worth a try.

The other day, I was inspired by these gorgeous, huge, ripe tomatoes I found.  I decided to experiment with stuffed tomatoes and I was very happy with the results.

Stuffed Tomato Yumminess


  • 3 huge, firm tomatoes
  • 1 cup of uncooked brown rice
  • 1 cup of diced mushrooms
  • 2 sliced hot peppers
  • 1 tablespoon of jelly
  • 2 teaspoons of cumin powder
  • 2 tablespoons of greek yogurt
  • 1 tablespoons of breadcrumbs
  • Half a cup of sharp cheddar cheese
  • Olive oil
  • Salt and pepper to taste


  1. Begin brown rice on stovetop or rice cooker.  Add whatever amount of water needed for your cooking method.
  2. Meanwhile, cut up your mushrooms and hot peppers, if you haven’t already.  Add them to the brown rice for the last five minutes of cooking.
  3. While the rice mixture cooks, cut a lid into each of your tomatoes and scoop out the innards.  I used an Oxo scoop to take mine out after failing with the knife.  Make sure to save the innards for a marinara or salsa so they don’t go to waste.
  4. When the rice mixture is done, mix in the greek yogurt, jelly, salt, cumin, pepper, and half of your cheese.  For the jelly, it just adds a touch of sweetness to match the spiciness of the hot peppers.  We had a great tomato basil jelly that we used, but I think apple or even grape would give the correct taste and texture.
  5. Stuff the tomatoes with the rice mixture.  Sprinkle some breadcrumbs on the top of each of your tomatoes, then cover with cheese.  Eat any leftovers that don’t fit into a tomato 🙂
  6. Place tomatoes in a dutch oven and drizzle with olive oil.  Cover and bake at 350 degrees for about 20 minutes.

Again, this is one of those recipes that screams for customization!  The rice stuffing could be made with practically anything, including other grains like quinoa.  The portions can be adjusted down for one person or increased for a family.  I was also originally going to try this with tofu, but ran out.  This definitely a recipe I’ll be making again soon to perfect it.


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