Stuffed Tomatoes, Two Ways

4 servings
Cook Time


  • 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


  1. Preheat oven to 375˚ F.
  2. Slice the tops off tomatoes, and scoop out insides.
  3. 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.
  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, 15 – 20 minutes.