Rice - Stuffed Tomatoes With Vegan Mozzarella and Fresh Basil

Yield: 8-12

Author: Brooke McKasson

Print

With ImageWithout Image

Rice Stuffed Tomatoes with Vegan Mozorrella and Basil

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 4-6 medium vine-ripened tomatoes
• 1/2 cup short grain white rice, cooked with 2 tbsp olive oil and 1 tsp. sea salt, fluffed and set aside to cool
• 1/2 cup vegan mozzarella
• 1 tsp italian seasoning - divided (I prefer a grinder but use what you have - you could also just add some dried oregano and thyme)
• small handful of chopped fresh basil (about 3 tablespoons)
• 1/2 cup gluten free breadcrumbs (I used japanese panko)
• 3 tbsp grated vegan parmesan ( I used violife)
• Extra virgin olive oil
• Sea salt and fresh ground pepper to taste

Instructions

Drizzle a baking dish with olive oil and turn oven on to 400 degrees F

1. Slice the tomatoes in half lengthwise and place in the prepared baking dish.
2. Using a melon baller or small spoon, scoop out the insides of the tomatoes placing the pulp into a mesh strainer set over a small bowl.
3. Place the cut tomato sides into the baking dish, drizzle each with a little olive oil and sprinkle with salt.
4. Press the remaining tomato pulp through the sieve to collect all of the juices, discard the pulp, and set the juice aside.
5. Mix 1/2 tsp Italian seasoning, mozzarella, fresh basil, a drizzle of olive oil, and almost all of the tomato juice (leaving about 1/4 cup to pour into the bottom of the baking dish). Mix well and add salt and pepper to taste.
6. Stuff each of the tomato halves with the rice mixture.
7. In a small bowl, mix together the bread crumbs, parmesan, and remaining 1/2 tsp of Italian seasoning. Drizzle some olive oil into the bread crumbs to moisten them up.
8. Sprinkle each tomato slice with the breadcrumbs and pour the remaining tomato juice into the bottom of the casserole, adding a little bit of water if necessary to just keep the tomatoes from sticking.
9. Bake the tomatoes at 400 degrees for about 25-30 minutes, checking at the 25 minute mark to make sure the tops aren't burning.
10. Remove from oven, sprinkle with more chopped basil or Italian parsley. Serve warm, room temp, or cold - enjoy!

Notes

Here is a link to the original Lidia Bastianich recipe for Rice Stuffed Tomatoes

Did you make this recipe?

Tag @brookieleighs on instagram and hashtag it # brookieleighs