Stuffed Tomatoes


  • 4big boy

    Ripe Tomatoes

  • 4tbsp

    olive oil

  • 3cups

    Shredded Mozzarella

  • 1pck

    Wild Rice

  • 1cup


  • 1cup

    Roasted Sweet Carnival Bell Pepperschopped

  • 2tbsp

    Grated Romano Cheese

  • 1pinch

    Garlic Saltto taste

  • 1pinch

    Salt & Pepperto taste
  1. For the stuffing, cook wild rice to directions on the package, substituting water for chicken stock.
  2. Slice, steam and chop 1 zucchini.
  3. Roast and chop 1 bell pepper. Once the rice is done, fold veggies into rice mixture.
  4. Hollow out 4 tomatoes. Oil and season the outside and inside of each tomato.
  5. Fill with rice and veggie mixture.
  6. Top with shredded mozzarella and bake on 350 degrees for 15-20 minutes, or until cheese is melted and tomato is soft.
  7. **To roast tomatoes, heat your oven broiler on high and place peppers directly on the upper rack. Roast, turning occasionally, until they blacken and blister on all sides, about 20 minutes.
  8. Remove peppers from the oven, cover tightly with plastic wrap in a heatproof bowl and let sit for about 30 minutes.
  9. When peppers are cool enough to handle, remove their skins and slice them open.
  10. Remove and discard the seeds and membranes.