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Stuffed Tomatoes

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Stuffed Tomatoes

Prep Time: 15 min  Cook Time: 50 min


  • 2 tbsp of olive oil 
  • 2 cloves of garlic, minced
  • 1 pint mushrooms, sliced
  • 4-5 large tomatoes
  • 1 bag of Grandma Maud's Black Eyed Peas
  • 1 cup of Instant Rice
  • Shredded Cheese
  • Sour cream


  1. Preheat oven to 350º. Cut off tops of tomatoes and remove seeds.
  2. Lightly sauté garlic and mushrooms in olive oil.
  3. In a separate pot, add 3.5 cups of water and bring to a boil.
  4. Add Grandma Maud's Black Eyed Peas.
  5. Boil 15 minutes, stirring occasionally.
  6. Reduce heat, stirring frequently, simmer 15 minutes or until peas are tender.
  7. Add rice, mushrooms, and garlic and cover for 5 minutes.
  8. Fill tomatoes, bake for 20 minutes, top with cheese and bake until melted.
  9. Serve topped with sour cream.