Just stuff it!

I am a pretty big fan of stuffing things, particularly vegetables. We turn zucchinis into boats, egg plants into garbage disposals and mushrooms into mini plates of stuffing.

Today, I stuffed a tomato.

I'll admit that I thought it would be pretty easy. I found a million different recipes and not one appealed to me, so I decided to throw a few things together that I thought sounded good.

I lucked out because the final result was juicy, rich and refreshing all at once thanks to a blend of cannellini beans, rosemary and a tart tomato shell.

Need something yummy and "grown up" feeling all in one?

Stuff a tomato!

Stuffed Tomatoes
(Serves 4)
4 large, garden house tomatoes
15.5 oz can of cannellini beans
1 cup Daiya mozzarella cheese
1 medium onion
1/2 Tofutti ricotta
1 cup instant brown rice
1 TBS rosemary
2 TBS garlic
Nutritional yeast to taste

Preheat the oven to 350.
Lightly grease a casserole dish.
Cut the tops off your tomatoes and then using a small knife, detach the inside pulp from the outside. (Depending on how ripe or in season your tomato is, you might be able to just use a spoon. I had to depulp the tomatoes from Hell tonight and resorted to a knife).
Toss the pulp (it's really not wise to use it in the mixture as it makes things a bit too runny).
Place the tomato shells into the baking dish and salt them.
In a blender or food processor, blend together beans, onion, Daiya cheese, ricotta, rosemary and garlic.
Stir the rice in with a spoon.
Scoop mixture into tomato shells and sprinkle some black pepper and nutritional yeast flakes on top.
Bake for 20-25 minutes, until shells are tender and bean mixture is starting to lightly brown.

Enjoy them, but forewarned, they're extra messy!

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