South of the Border Stuffed Tomatoes
1 large bunch of cilantro
2 cups walnuts
5 cloves garlic
½ yellow or red bell pepper chopped
¼ cup chopped red onion
1 green onion chopped
Juice of half a large lemon and juice of one lime
10 – 12 Roma tomatoes sliced in half lengthwise and scoop out the inside flesh and save
½ teaspoon cumin
½ – 1 teaspoon chili powder
Dash of cayenne or 1 jalapeño to taste
Salt and pepper to taste
5 tablespoons nutritional yeast (Sari Food Company)
- Preheat the 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 tomato flesh, lemon, lime juice, and pulse for 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.
- Place in a mixing bowl and stir in the nutritional yeast and ¼ teaspoon Himalayan salt and pepper to taste.
- Stuff the tomatoes and place on a glass pie plate and bake for 25 minutes then increase heat to 375 degrees and bake 10 – 15 minutes until done.
- Serve with a large tossed garden salad and jicama fries! Can also stuff the tomatoes and eat them raw without baking!
Follow Planted Places on your favorite Social Media Channel