Stuffed Tomatoes

stuffedtomatoesHow to prepare Stuffed Tomatoes ?

This dish can be served as a main course. Serves eight people





  • 16 tomatoes medium sized

      For stuffing

  • 3/4 cup rice
  • 1 1/2 cup water
  • 1 small chopped red bell pepper
  • hand full cashew nuts
  • 1/2 cup frozen peas
  • 1 1/2 tbsp ghee
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/4 tsp black pepper powder
  • 1 tsp mixed Italian herbs


        For stuffing

  • Boil water in a kettle and keep aside.
  • Wash and drain the rice
  • Heat a medium sized saucepan over medium high heat and add Ghee to it.
  • To heated ghee add curry leaves, cashew nuts and chopped red bell pepper and roast for 2 minutes until cashew brown and capsicum softens.
  • Add the washed rice to the above mixture and stir for 2 minutes. Pour the boiling water, followed by peas , salt, turmeric and black pepper powder.
  • Cover and cook over low heat for 15 minutes. Do not disturb the cooking process.
  • Check the rice is cooked and let it cool.

       For tomatoes

  • Preheat the oven to 150C
  • Clean the tomatoes. Slice off the top third of the tomatoes and reserve, this will serve as the lids for the stuffed tomatoes.
  • Gently scoop the insides of the tomatoes using a spoon.
  • At this stage you should have 16 tomatoes shells placed in a baking tray or muffin tray.
  • Divide the cooked rice into 16 portions and fill the tomato shells with the rice and place the lids on them. (At this stage you can also add a little cheese on the top of the rice which is optional)
  • Bake the tomatoes in a preheated oven at 150C for 10 -15 minutes.
  • Remove from oven and allow to cool then transfer to serving plates accompanied with mint and coriander chutney.
  • Serve to Lord Krishna and enjoy His prasadam.