South of the Border Stuffed Tomatoes – The Happy Food Chef Robin Joy

South of the Border Stuffed Tomatoes


1 large bunch of cilantro
2 cups walnuts
5 cloves garlic
1/2 yellow or red bell pepper chopped
1/4 cup chopped red onion
1 green onion chopped
Juice of half of a large lemon and juice of one lime
10 to 12 Roma tomatoes sliced in half lengthwise and scoop out the inside flesh and save
1/2 teaspoon cumin
1/2 to 1 teaspoon chili powder
Dash of cayenne or 1 jalapeño to taste
Salt and pepper to taste
5 tablespoons nutritional yeast (Sari Food Company)


  1. Preheat oven to 365 degrees. In a food processor place the chopped cilantro, garlic, and walnuts. Pulse for about 5 seconds to a nice course texture like ground beef. Add the scooped out tomatoes flesh, lemon and lime juice, and pulse 3 seconds and scrape the sides of the processor bowl. Add the chopped red onion and green onion, chopped yellow or red bell pepper, chili powder, cumin, cayenne or jalapeño and pulse for another 3 seconds until desired texture.
  2. Place in a mixing bowl and stir in the nutritional yeast and 1/4 teaspoon Himalayan salt and pepper to taste.
  3. Stuff the tomatoes and place in a glass pie plate and bake at 365 degrees for 25 minutes and then put heat up to 375 degrees and bake 10 to 15 minutes until done.

Serve with a large tossed garden salad and jicama fries! Can also stuff the tomatoes and eat raw without baking!

Follow along with the video tutorial!

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