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How to Make It
Preheat the oven to 375°F.
Cut the tops off the tomatoes and discard. Carefully scoop out the tomato pulp, leaving the shells intact and reserving 1/2 cup of the pulp. Finely chop the reserved pulp. Place the tomato shells in a small square baking dish.
Combine the chopped tomato pulp, rice, beans, basil, feta, oil, pepper, and salt in a large bowl. Divide the mixture evenly among the tomato shells. Bake until thoroughly heated, about 12 minutes.
Dairy-Free and Vegan Option: Prepare the recipe as directed, substituting 1/4 cup chopped kalamata olives and 2 tablespoons toasted pine nuts for the feta cheese.
Recipe from Meals That Heal by Carolyn Williams (Tiller Press, 2019)