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) gmail.com!