Stuffed Tomatoes Recipe

⭐️ Get Recipe: theplantbasedschool.com/stuffed-tomatoes/

You’ll love this recipe because it combines the familiar flavors of rice and tomatoes with a nourishing, satisfying, and aromatic filling made with chickpeas, spinach, and cumin.

This recipe is perfect for meal prep. The tomatoes get more flavorful as the ingredients meld in the fridge, and you can easily reheat them in the microwave for a healthy lunch or quick dinner.

INGREDIENTS
12 vine tomatoes
2 tablespoons olive oil
1 onion chopped
3 cloves garlic pressed
1 teaspoon cumin ground
1 teaspoon coriander ground
¼ teaspoon red pepper flakes
1 cup (200 grams) rice
2 cups (500 grams) vegetable broth
1 can (15-ounce) (240 grams) chickpeas drained
2 handfuls spinach
1 teaspoon salt + black pepper to taste
1 handful parsley chopped

INSTRUCTIONS
Prepare the tomatoes
Slice off the top of 12 vine tomatoes and set it aside.
With a spoon, remove the flesh, seeds, and water of the tomatoes and add it to a bowl.

Season the inside of the tomatoes with a pinch of salt and put them upside down on a plate.
Blend the tomatoes' pulp, seeds, and water and set it aside.
Make the stuffing

Preheat oven to 350°F or 180°C.
In a large skillet, fry 1 onion (chopped) in 2 tablespoons olive oil. Add 3 cloves garlic (pressed), 1 teaspoon cumin, 1 teaspoon coriander, ¼ teaspoon red pepper flakes, and 1 cup rice.
Fry one minute while stirring.

Add the blended tomato juice, 2 cups vegetable broth, 1 can (15-ounce) chickpeas, 2 handfuls spinach, 1 teaspoon salt and some black pepper.
Simmer for 12 minutes or until the rice is al dente and it has absorbed the liquid. Stir occasionally.
Stir in 1 handful parsley (chopped), then taste and adjust for salt.
Stuff the tomatoes

Stuff tomatoes with rice mixture.
Arrange on baking dish, cover with tops, and bake at 350°F or 180°C for 20 minutes.

❤️ Nico & Louise
#tomatoes #mediterranean