This is one of those recipes that was born out of necessity – a Friday evening when we had to have something interesting for dinner to avoid the temptation of going out to eat, with a bunch of odds and ends in the fridge to work with.  Luckily, it holds up beautifully in this situation, and I can also report, for a dinner party and also to making ahead of time.  Basically, hallow out some tomatoes (or peppers) and fill with a mixture of sauteed or roasted veggies mixed with a cooked grain, topped with homemade breadcrumbs and bake.  Some of the combos I have used are brown rice/carrot/onion and quinoa/roasted mushrooms & zucchini.  The bread crumbs are key – and super easy!  So much better than bought and dried ones.

Stuffed Tomatoes (or Peppers)

  • 6-8 medium sized tomatoes
  • olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 carrot, shredded
  • salt & pepper
  • 1/2 cup cooked brown rice
  • 1 piece of good quality bread
  • 1 t dried oregano or italian seasoning
  • 1 T grated parmesan cheese
  1. Preheat oven to 350.  Get out either a loaf pan or small casserole dish.
  2. Hallow out tomatoes by cutting off the tops and using a spoon to scoop out the middles.  Season inside with salt and pepper.
  3. Heat 1 T of olive oil in a pan.  Add onions, garlic and carrot (or any other vegetables) and saute a few minutes until beginning to soften.  Add brown rice, stir to combine, season with salt and pepper and turn off heat.
  4. Fill tomatoes with rice mixture.  Just spoon it in, and do not pack it tight.
  5. Make bread crumbs: Grate bread.  I used a box grater with an uncut loaf of homemade whole wheat.  You could also use a food processor and pulse a few times, or even a knife to cut one up.  If you use store bought soft bread, you might want to dry it out a bit (either on the counter or just put it in the fridge) to get it to crumb.  Add parmesan, seasoning, and a little olive oil and stir.  Cover each tomato with breadcrumbs.
  6. Cover dish with foil and cook 30 minutes.  Uncover and cook until breadcrumbs are browned, about 15 minutes.  Delicious summer supper.