Stuffed Tomatoes with Veggies and Rice

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Stuffed Tomatoes with Veggies and Rice
2 tbs vegetable or olive oil
1/2 medium onion, chopped small
1/2 green bell pepper, chopped small
1/3 cup green peas, cooked
2/3 cup leftover cooked rice
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 cup grated vegan cheese, any kind plus extra for topping
4 medium large tomatoes
Pre-heat oven to 375 degrees. Prepare tomatoes by slicing a bit off the top, then scooping out the inner pulp. Place each tomato in a muffin tin, or, slice a bit off the bottom to create a flat surface and place on a baking sheet.
Sautee the onion and green bell pepper in oil until soft, about 4-5 minutes.

Add peas, rice, garlic and onion powder, stirring to combine, then remove from heat. Stir in 1/4 cup grated vegan cheese.
Gently fill each tomato with the rice and vegetable mixture. Sprinkle a bit of extra vegan cheese on the top of each tomato.
Bake for 12-14 minutes, or until tomatoes are cooked and cheese is melted.

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