Baked Tomatoes Rayanne

So I have been bugging my friend and running buddy Rayanne for a recipe contribution to our blog as I have been the lucky recipient of some taste testing of her cooking many times.  I was pleasantly surprised when she showed up for our Wednesday night run with these amazing looking baked stuffed tomatoes and a recipe card!

The stuffed tomatoes not only looked amazing but they were locally grown, as in from her backyard garden.


2 cups cooked Basmati rice

1/2 cup cooked corn

1/2 cup lentils (canned are fine to use here)

6 red and yellow medium sized tomatoes

2 tablespoon olive oil

Parmesan cheese (as much as your heart desires)

Spice – curry, basil, rosemary, turmeric and salt and pepper – The spices are really as your individual taste desires.


  • Scrape out the guts of the tomatoes and reserve the pulp
  • In a skillet, toss everything in except the cheese, even the pulp gets thrown in the mix.  combine for about 10 minutes on medium.
  • Put the mixture into the tomato shells and put the Parmesan on top.
  • Put onto cookie sheet and bake for 7 minutes at 375 F
  • Turn that broiler on for 2 minutes just to get a little browning on the top.
  • Serve with herbs, yogurt or sour cream.

Well, I came home that night from our run and heated one of these up.  So GOOD!  They were delicious and the method and recipe seems super easy to do.  I am definitely going to give this a try at home.

Let us know if you have stuffed your tomatoes with anything else?  We would love to try out your versions too.



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