Creole Stuffed Tomato (Recipe)

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A delicious blend of brown rice, cheddar cheese and spices make these stuffed tomatoes both delicious and filling.

Recipe Calories
Calories 325 calories
Recipe Fat
Fat 20 grams fat
Recipe Prep Time
Prep Time 10 minutes
Recipe Cook Time
Cook Time 20 minutes
Recipe Yield
Yield Makes 2 servings


  • 2 large whole tomatoes
  • 1/2 large carrot
  • 1/2 large celery stalk
  • 1 clove garlic
  • 1/4 tsp dried ground oregano
  • 2 Tbsp pecan oil
  • 1/4 cup cooked brown rice
  • 1 oz. cheddar cheese
  • 1 dash cayenne pepper
  • 1 dash table salt


  1. Cut a thin slice off the top of each tomato. Leaving a ½ inch shell, scoop out and reserve pulp. Invert tomatoes onto paper towels to drain.
  2. Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped.
  3. In large skillet, sauté vegetable mixture with oregano in pecan oil until tender. Remove from heat; cool slightly. Stir in the brown rice and cheddar cheese. Add a dash of pepper and salt.
  4. Stuff tomatoes; replace tops. Place in a shallow baking dish coated with cooking spray. Bake, uncovered, at 350°for 15 to 20 minutes or until heated through.