Baked Stuffed Tomato


  • ½ cup brown rice
  • 1 cup water
  • 8 large tomatoes
  • 1 cup grated cheese
  • 125g can four bean mix, drained and rinsed
  • 50g mushrooms, finely chopped
  • 1 tablespoon fresh parsley
Stuffed Tomatoes


Preheat oven to 325°F. In a saucepan over high heat, bring rice and water to a boil. Reduce heat to low, cover and simmer for 25 minutes. Removed from heat and let stand 5-10 minutes.

Cut tops off tomatoes. Gently scoop pulp out and into a bowl and mash with a fork. Combine cooked rice, tomato pulp, ½ cup grated cheese, four been mix, mushrooms, and parsley. Divide mixture into the tomatoes and top with remaining shredded cheese. Place tomatoes in ovenproof dish with 1cm of water. Bake uncovered for 30 minutes until cheese is melted and tomatoes have softened.

Yield: 4 servings.

Nutritional Facts:

1 serving equals 222 calories, 5g fat (3g saturated fat), 33g carbohydrate, 8g protein, 137mg sodium

Recipe courtesy of

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