Tomatoes stuffed with pesto brown rice is a vegetarian entree packed with the flavors of summer!
Y’all. I am exhausted.
I hate to complain, but also, I’m so tired right now, I honestly can’t think of anything else to talk about. Not even these incredible stuffed tomatoes that essentially taste like summer in a casserole dish. Well, except for that last sentence. After that, I’m out.
I haven’t been staying up late, feeling stressed or working more hours than usual. I just for the life of me can’t get a good, restful night of sleep!
Do any of you have a jawbone? I use it to track my workouts and steps, but mostly, I’m fascinated to see how long and how deep I sleep. Every morning, as soon as my alarm goes off, I plug it in so I can see how long and how deep I slept. I call it my sleep porn, because whenever I have an especially good night, I’d let out an deep “ohhhh yeaaaah.” These things are exciting when you’re 30+.
My husband thinks I’m ridiculous, judging my tiredness off my jawbone and not how I feel. His theory is that I’m getting enough sleep, but moving more at night, causing my jawbone to interpret it as light sleep. He thinks my tiredness is all psychosomatic. Is this kind of the sleep equivalent of when you focus on the scale versus how you feel?
That said, it’s probably a good idea that I turn off the computer, do some light yoga, and snuggle up in bed.
Oh, and these stuffed tomatoes are awesome! Do it!
- 1 tablespoon extra virgin olive oil
- ½ large yellow onion, diced
- 2 cloves garlic, minced
- 1 cup brown rice
- ¼ teaspoon salt
- 12 tomatoes
- ¼ cup pesto
- ¼ cup basil, slivered
- 1 can chickpeas, drained and rinsed
- 2 cups jarred tomato sauce
- 3 ounces goat cheese, crumbled
- In a medium pot with a tight fitting lid, heat 1 tablespoon olive oil on medium-high heat. Add onion and garlic and saute until tender, about 5 minutes. Add rice and ¼ teaspoon salt, stir, then pour in 2 cups water. Bring to a boil, cover, reduce heat to a simmer and cook 40-50 minutes until tender.
- While rice is cooking, cut the tops off the tomatoes. Scoop out the insides. Cut a sliver of tomato off the bottom so they stand up straight in the casserole dish.
- Preheat oven to 350 degrees.
- When the water has absorbed and the rice is tender, let sit covered in the pot, off heat, 5 minutes. Remove the lid and let cool slightly, about 5-10 minutes. Stir in the pesto, basil and chickpeas. Season with salt and black pepper if needed.
- Spread 2 cups tomato sauce in the bottom of a casserole dish. Place tomatoes evenly over the sauce. Divide the rice mixture between the tomatoes, stuffing down into each one. Crumble the goat cheese over each tomato. Bake 35-45 minutes until tomatoes are tender.
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