Nothing screams summer quite like grilling seasonal vegetables. During the summer season, tomatoes are so juicy and deliciously sweet, you don’t want to miss out, especially as summer starts to wind down. This vegetarian brown rice-stuffed tomato recipe is packed with flavor and spice and will fill you up without weighing you down.
This dish has it all – a load of veggies, just the right balance of spice and the enough bulk to keep you satisfied. Feel free to add more (or less) diced veggies and spices. You can play around with the stuffing with alternative grains as well, such as millet, white rice, quinoa or bulgur.
Brown Rice-Stuffed Tomato Recipe
- 4 large tomatoes
- 2 ears sweet corn, shucked
- 2 cups brown rice,
- 1 zucchini, diced
- 1 shallot, diced
- Juice of 1 lime
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 large handful parsley leaves, finely chopped
- ½ teaspoon coriander
- 1/4 teaspoon cumin
- 3/4 cup whole-wheat or gluten-free breadcrumbs
- ½ cup grated hard cheese of choice
Turn on the grill and let it heat up while you prepare the tomatoes.
Slice off the tops of each tomato and spoon out their centers, hollowing them out and creating a bowl. Save the insides for another recipe, like homemade salsa.
In a bowl, mix together the corn, rice, zucchini, shallot, lime, olive oil, salt, parsley, coriander and cumin until evenly combined. Stuff the brown rice mixture into each tomato until it is filled to the brim. Sprinkle liberally with breadcrumbs and the grated cheese. Place the top of each tomato back in its place.
Put the tomatoes on the grill in a section as far away from the charcoal as possible, so that they receive indirect heat. Let cook for 25-30 minutes. Remove the tops and place them directly on the grill and cook for another 5-10 minutes. Place the tops back on the stuffed tomatoes and remove all four from the grill.
Serve with a drizzle of olive oil.
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Stuffed Tomatoes image via Shutterstock