4 tomatoes on the vine
½ cup couscous, cooked
1 cup Roth Prairie Sunset™, shredded, divided
¼ cup panko bread crumbs, divided
2 tablespoons parsley, chopped, divided
½ cup brown rice, cooked
- Preheat oven to 375˚ F.
- Slice the tops off tomatoes, and scoop out insides.
- In a bowl, mix couscous, ½ cup Roth Prairie Sunset™, two tablespoons bread crumbs, and one tablespoon parsley. In a separate bowl, mix rice with remaining Roth Prairie Sunset™, bread crumbs, and parsley.
- Stuff two tomatoes with couscous mixture and two with rice mixture. Place tomatoes on a sheet pan and bake until tomatoes are cooked through, 15 – 20 minutes.