Creole Stuffed Tomato (Recipe)
A delicious blend of brown rice, cheddar cheese and spices make these stuffed tomatoes both delicious and filling.
Ingredients
- 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
Instructions
- 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.
- Meanwhile, in a food processor, cover and process the carrot, celery, onion, garlic and reserved pulp until finely chopped.
- 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.
- 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.
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