Stuffed Tomatoes, Two Ways

4 servings
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  • ¼ cup panko bread crumbs, divided
  • 2 tablespoons parsley, chopped, divided
  • ½ cup brown rice, cooked


  1. Heat oven to 375˚F.
  2. Slice the tops off tomatoes, and scoop out insides.
  3. In a bowl, mix couscous, ½ cup Prairie Sunset, two tablespoons breadcrumbs, and one tablespoon parsley. In a separate bowl, mix rice with remaining Prairie Sunset, bread crumbs, and parsley.
  4. Stuff two tomatoes with couscous mixture and two with rice mixture. Place tomatoes on a sheet pan and bake until tomatoes are cooked through, about 15 to 20 minutes.