Shaker Gourmet: Stuffed Tomatoes

Here’s a recipe from Shaker JackGoff:

Stuffed Tomatoes with Spanish Rice and Beans

4 lg. tomatoes
3 tbsp. water
1 onion, diced
1/2 green pepper, diced
2 c. cooked rice
1 can Black Beans, drained and cleaned
2-3 tsp Cumin
Grated Monterey Cheese or Cheddar (or both) cheese

Remove pulp of each tomato, leaving shell for stuffing. Chop tomato pulp fine and place in a nonstick pan with 3 tablespoons of water. Add cumin, onion and green pepper and simmer over low heat, stirring occasionally, until vegetables are soft. Add cooked rice and the beans and mix well. Salt and pepper to taste. Remove from heat and stuff tomato shells with mixture. Top tomatoes with grated cheese and bake in a 350 degree oven for 30 minutes.

If you’d like to participate, email me at: shakergourmet (at)!



Filed under 07_shaker_gourmet

4 responses to “Shaker Gourmet: Stuffed Tomatoes

  1. Melissa McEwan

    That sounds delicious!

    I always look forward to Shaker Gourmet on Tuesdays. Thanks, Misty. 😀

  2. Or, instead of just straight cumin, use Adobo seasoning, in equa quantity. It gives the tomatoes a nice kick. 8^D

  3. Oooh! I’ll have to see what tomatoes they have at Farmers’ Market this Thursday and try this out!

  4. I tried this recipe tonight. As soon as I saw it posted, I made a trip to the grocery and bought the few ingredients I didn’t already have.

    It was delightful. The filling is divine, truly a pleasure. I didn’t have the best tomatoes, so those were a little overly tart, but that had nothing to do with this great recipe.

    Yummy. Thank you.

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