Vegan Stuffed Tomatoes

Child #2: Mom, what are you making?

Me: Yummy Vegan Stuffed Tomatoes!

Child #2: There are Yummy Vegans stuffed into those tomatoes???

((Big, Silly grin))

I know, I know…Boooo!

But he is cute and I couldn’t help but giggle. :p

Super Easy and Healthy…enjoy!


  • 4 organic vine ripened tomatoes (firm)
  • 2 cups brown rice
  • 1 cup black beans (drained and rinsed)
  • 2 thinly sliced scallions
  • 1/2 cup diced bell pepper (I used a sweet yellow)
  • 1 teaspoon chili powder (or more to taste)
  • 1/2 teaspoon ground cumin
  • sea salt and freshly ground black pepper to taste
  • 1/4 cup non-dairy cheese (I used Daiya Pepper jack style shreds)

1. Preheat oven on a Low Broil.

2. Slice tops of tomatoes off, set aside. Using a spoon scoop out the inside much like you would a grapefruit. Drain any excess fluid.

3. Cook brown rice and beans according to package directions. Mix together in a medium size bowl. Add spices, scallion and pepper. Season with salt and pepper.

4. Generously stuff Tomatoes with brown rice & bean mixture….or yummy vegans, you choose. :)

5. Place tomatoes in oven to Broil (on Low) for 5 minutes.

6. Remove tomatoes from the oven. Turn oven to a High Broil.

7. Sprinkle cheese on top of bean and rice mixture. Return to oven and Broil for 5 more minutes (watch carefully as all ovens vary in broil temp) or until cheese is melted.

8. Serve immediately

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