- 1 bunch cilantro (or basil)
- ¼ cup all-natural peanut butter
- ¼ cup lime juice
- ¼ cup unsweetened coconut flakes
- 2 teaspoons ginger paste
- 6 garlic cloves
- 2 jalapeno peppers, sliced and deseeded
- ¼ cup water
- ½ teaspoon sea salt or to taste
Vegetables & Rice:
- 8 medium-large tomatoes
- 2 cups cooked brown rice
- 4-6 green onions, diced
- 1 red or orange sweet pepper, diced
- 1 cup black Kalamata olives, sliced
- ½ cup peas
- ¼ cup pine nuts, for garnishing (optional)
- In a high-powered blender, add the pesto ingredients and blend until smooth and creamy. Set aside ½ cup of the pesto sauce.
- Flip the tomatoes so they are stem-side down. Using a serrated knife, cut the tomato into 6-8 wedges leaving these wedges attached at the base of the tomato. Carefully spread open the wedges and set aside.
- In a medium size mixing bowl, add the cooked brown rice, green onions, red pepper, olives, and pesto sauce. Combine and set aside.
- Fill the tomatoes with the rice mixture and garnish with the remaining pesto sauce and pine nuts. If you have more of the rice mixture left, serve it as a side dish and top with diced tomatoes, cilantro, and pine nuts.
✏️ Tips & Hints
- You can also bake stuffed tomatoes. I like to cut off the tomato tops, scoop out the tomato pulp using a serrated knife and spoon, leaving ½ inch shell intact. Add the pulp and seeds to the rice mixture. Stuff the tomatoes with the rice mixture and bake at 375°F for 20-25 minutes or until tomatoes begin to shrink. Increase the oven temperature to broil and cook until the tomato edges begin to brown slightly.