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Rice Stuffed “Enchilada” Tomatoes

By September 8, 2017May 1st, 2020Dinner, Lunch, Vegetarian

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Rice Stuffed "Enchilada" Tomatoes
Serves 8
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  1. 1 cup brown rice
  2. 4 lbs medium-large tomatoes
  3. 14 oz can beans, rinsed & drained
  4. 6 oz can tomato paste
  5. 1 tbsp organic taco seasoning
  6. 1 tsp cumin
  7. 1 tiny garlic clove
  8. 1 tsp salt
  9. Ground black pepper, to taste
  10. 1 small bunch cilantro, finely chopped
  11. 4 oz (1 cup) Tex Mex, marble or sharp cheddar cheese, shredded
  12. Cooking spray of choice
  1. Cook rice as per package instructions.
  2. Spray large (9” x 13”) baking dish with cooking spray and set aside.
  3. While rice is cooking, prepare tomatoes.
  4. 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.
  5. Place tomatoes, facing cut side upright, into previously prepared baking dish.
  6. To the blender, add tomato paste, taco seasoning, cumin, garlic clove, salt and pepper. Process until smooth enchilada sauce forms.
  7. Preheat oven to 350 degrees F. To the pot with cooked brown rice, add beans, 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 tomatoes.
  8. 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 dollop of Greek yogurt and 1 whole wheat toast.
  9. If you let rice stuffed tomatoes to sit covered for at least an hour, they will be more flavorful and rice will expand even more. But that’s optional.
  1. Stores in fridge for 3-4 days in meal prep containers
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