Antonis Achilleos
Yield
Makes 4 servings. Serving size: 1 tomato

A ripe summer tomato is good by itself, but adding a little fresh basil and feta cheese makes it amazing. Use any cooked whole grain in the stuffing, but wait for a ripe tomato, or you’ll be disappointed with the results.

Carolyn Williams, PhD, RD, is the author of the new cookbook, Meals That Heal: 100+ Everyday Anti-Inflammatory Recipes in 30 Minutes or Less. You can follow her on Instagram @realfoodreallife_rd or on carolynwilliamsrd.com.

How to Make It

Step 1

Preheat the oven to 375°F.

Step 2

Cut the tops off the tomatoes and discard. Carefully scoop out the tomato pulp, leaving the shells intact and reserving 1/2 cup of the pulp. Finely chop the reserved pulp. Place the tomato shells in a small square baking dish.

Step 3

Combine the chopped tomato pulp, rice, beans, basil, feta, oil, pepper, and salt in a large bowl. Divide the mixture evenly among the tomato shells. Bake until thoroughly heated, about 12 minutes.

Step 4

Dairy-Free and Vegan Option: Prepare the recipe as directed, substituting 1/4 cup chopped kalamata olives and 2 tablespoons toasted pine nuts for the feta cheese.

Recipe from Meals That Heal by Carolyn Williams (Tiller Press, 2019)

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