Healthy Start is a pregnancy and parent & baby program.

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Stuffed Tomatoes


1 cup water
1/4 cup brown rice
1 tomato, large
1 tbsp canola oil
1/4 cup onion, finely chopped
1 stock celery, finely chopped
1 tbsp parsley, finely chopped
1 tsp basil, finely chopped
Salt and pepper to taste
1 tbsp or slice cheese


  1. Preheat oven to 350°C.
  2. In a large pot water and rice.
  3. Bring to a boil. Reduce heat to low and cover for 45 minutes.
  4. Wash your tomato, then cut the tops off and gently scoop out the pulp and put aside for later use.
  5. In a large bowl mix together: rice, oil, onion, celery, parsley, basil, salt, pepper, cheese. Add pulp from inside the tomato.
  6. Use a spoon to fill the tomato with the rice mixture.
  7. Bake in oven for 20-25 minutes.

– Add any vegetables from your fridge or freezer.
– Use a pepper instead of tomato.
– To make into a meal add ¼ cup of black beans.


Contains Eggs