Ripe Tomatoes Stuffed with Lentils & Rice
Second Place winner in the You Say Tomato...!Â Recipe Contest
Contributed by: Carolyn Uejo Kuntemeyer of Hilo, HI
6 large ripe tomatoes
To make the filling:
2 Tablespoons olive oil
1 bell pepper, diced
1 large onion, diced
2 tomatoes, diced
4 garlic cloves, minced
1 jar V-8 juice
1 cup red lentils
1 can kidney beans
2 cups cooked rice
1 teaspoon cumin
1 teaspoon paprika
2 teaspoons chili powder
1 teaspoon oregano
1 teaspoon Worcestershire Sauce
A few dashes hot sauce (like Tabasco)
1 teaspoon salt
Pinch ground black pepper
1 Tablespoon brown sugar
Garnish: sour cream grated cheese and chopped cilantro pr parsley
In pan, heat 2 tablespoons olive oil and saute lentils until lightly browned and fragrant.Â Add onion, bell pepper and garlic cloves and saute another 5 minutes until onion is soft and translucent.Â Add dice tomatoes, canned beans and corn and the V-8 juice.Â Add seasonings.Â Simmer until lentils are soft (about 15 minutes).Â Add more salt and pepper to taste, if needed.Â Last of all, mix in the cooked rice.Â Simmer for another 5 minutes.
Cut ripe tomatoes into sixths, but not slicing all the way to the bottom.Â Open cut tomato and fill center with generous serving of lentils and rice.Â Garnish with a dollop of sour cream, grated cheese and chopped cilantro or parsley.
Sonia R. Martinez is a Gather Food Correspondent.
You can keep up with Tropical Taste a regular twice-monthly feature of Gather Essentials: Food
Sonia is a cookbook author and freelance food writer for several publications in Hawaii andÂ is also aÂ Hawaii Island JournalÂ restaurant reviewer in partnership with her son Anthony Mathis.
She lives in a beautiful rural rainforest area on the Big Island of Hawaii
You can keep up with her adventures and ongoing love affair with HawaiiÂ in herÂ food & garden blog at Sonia Tastes HawaiiÂ and her Gather contributions by clicking on http://foodiesleuth.gather.com/