Stuffed Tomatoes

This vegetarian friendly recipe highlights many of our beautiful fresh produce. This time of the year we are bursting at the seams with fresh veggies! Stop by 173 Brookfield Rd today to check out our fresh selection of fresh produce.

Ingredients:

• 2 Large Tomatoes

• 1 TBSP Olive Oil

• 1 Cup Spinach

• 1/2 Cup Swiss Chard, Chopped.

• 1 Large Carrot, Chopped.

• 1/2 Cup Arugula

• 1/2 Cup Tatsoi

• 1/2 Cup Cucumber, Shredded.

• 1 Cup Water

• 1 TSP Salt

• 1 TSP Black Pepper

• 1/2 Cup Mozzarella Cheese

• 1/2 Cup of Rice, Cooked as directed.

Directions:

1. Thoroughly wash your vegetables before you start preparing them. Hollow your tomato, keeping about 1 inch of flesh. Transfer the innards to a large covered pan.

2. Massage the olive oil on the outside and inside of the hollowed tomato and place in the oven on a low broil in a baking dish. Broil for 12-15 minutes, or until tomato is steaming.

3. In a large covered pan, cook the tomato innards, spinach, swiss chard, carrot, arugula, tatsoi, cucumber, water, salt and black pepper on low for 15 minutes.

4. Remove the Tomatoes from the oven and stuff with the veggie mixture. Return to the oven on Low Broil for 10 minutes.

5. Top with cheese and let bake until brown, about 2 minutes.

6. Remove and serve on a bed of rice.

   Enjoy!