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Beefsteak Tomatoes Stuffed with Brown Rice and Peas

4 servings


Dairy Free Gluten Free High Fibre Vegan Vegetarian

Nutritional Facts Per Serving

5.1 g
29.8 g
4.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 171
  • Fat 4.6 g
    • Saturated   0.7 g
    • + Trans 
  • Cholesterol 1 mg
  • Sodium   197 mg
  • Carbohydrate 29.8 g
    • Fibre   4.6 g
    • Sugars  
  • Protein 5.1 g
    • Vitamin A 35 %
    • Vitamin C 45 %
    • Calcium 3 %
    • Iron 9 %


Place rice and stock in a small pot and bring to a boil. Mix in carrot and curry powder. Return to a boil, cover, reduce the heat to its lowest setting and cook, undisturbed, 35 minutes, or until rice is tender.
Preheat the oven to 375 degrees F. Trim a bit from the bottom of each tomato so they’ll sit flat. Cut the tops off each tomato and scoop out the flesh. Set tomatoes in a parchment paper-lined baking dish. Finely chop the tomato flesh and place in a bowl.

When the rice is cooked, add it to the chopped tomatoes. Mix in peas, salt and pepper. Pack and mound this mixture into the tomatoes. Drizzle tomatoes with olive oil. Bake for 20 to 25 minutes, or until the flesh just begins to soften.

Serving Suggestions

Make a meal of these stuffed tomatoes by serving them with a salad created from a recipe in our website recipe collection, such as Baby Greens with Roasted Peppers, Pine Nuts, Parmesan and Balsamic Vinaigrette, or Baby Spinach Caesar Salad with Olive Bread Croutons.

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