A blog by ordinary people about living an extraordinary life

Creative Kitchen: Stuffed tomatoes

Tonight I was supposed to pick up a pork tenderloin, marinate it, and grill it for dinner.  When I went to the Whole Foods next to my office I didn’t see any tenderloins.  Instead of trying to rush to the new Whole Foods at Market Street in Lynnfield, Meg suggested I be creative and make something with what we already had in our kitchen.  With just a few ingredients I created some stuffed tomatoes that I served with a grilled Romaine lettuce salad (topped with pumpkin seeds and a honey balsamic dressing).


  • 4 vine-ripened tomatoes
  • 1 cup of brown rice
  • 1/2 cup of frozen peas
  • 4 basil leaves, chopped
  • Parmesan cheese
  • salt

Bring 2 1/2 cups of water to a boil and add the rice.  Reduce to a simmer, cover and cook for 45 minutes, stirring occasionally.  The water will be absorbed by the rice and the rice should take on a risotto-like consistency.  Season with salt, and add in the frozen peas.  Allow the peas to sit in the warm rice for 5-10 minutes.  Stir in the chopped basil.


Preheat the oven to 375F.  Slice the top off of the tomatoes and spoon out the seeds.  Stuff the tomatoes with the rice mixture.  Top with grated Parmesan cheese.


Bake the tomatoes for 10-15 minutes, until the cheese has melted slightly.  I placed the tomatoes under the broiler for a couple minutes to brown the cheese, but it did not brown as much as I would have liked.

Allow the tomatoes to cool for 10 minutes before serving, since there may be nothing more awkward to eat than a molten tomato!



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This entry was posted on October 17, 2013 by in Healthy living, Peter Waterman's posts, Recipes and tagged , , , , , , .
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