Stuffed Tomatoes

Step 1

Cut the tops off the tomatoes. Hollow out the insides of the tomatoes with a knife or grapefruit spoon. Discard the tomato seeds and pulp.

Step 2

Preheat the oven to 350 degrees.

Step 3

Heat a large pan over medium high heat. Add ground beef, breaking up with a spatula. Cook for 5-6 minutes or until beef is browned.

Step 4

Drain off any excess grease, then add the onion to the pan. Cook for 3-4 minutes or until translucent. Add the garlic and cook for 30 more seconds.

Step 5

Stir the rice, nutritional yeast, coconut cream, 2 tablespoons of parsley, salt and pepper into the beef mixture. Cook for 2-3 minutes.

Step 6

Put the tomato shells onto a pan greased with cooking spray. Mound the beef/rice mixture evenly into the tomato shells.

Step 7

Bake the tomatoes for 15-20 minutes. Sprinkle with remaining parsley and serve.