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Daniel Fast Recipes

Rice-stuffed Tomatoes

Prep 40 min ∙ Cook 1 hour ∙ Serves 6


6 large tomatoes
1⁄2 cup raisins
2 TBSP chopped green pepper
2 TBSP green onions
2 cups cooked brown rice
2 TBSP parsley

1⁄4 cup olive oil
1 TBSP ketchup (with no added sugar)
1 tsp chili powder (optional)
2 TBSP lemon juice
1⁄2 tsp dry mustard, optional
1 tsp curry powder


1) Remove the stem and cut a thin slice from the top of each tomato.
2) Chop the edible portion of the tomato top and set aside.
3) Scoop the pulp and seeds from the tomato and invert the tomatoes to drain.
4) In a bowl combine chopped tomato, rice, raisins, green pepper, onion, and parsley.
5) Prepare dressing and stir into rice.
6) Season to taste.
7) Fill tomato shells with rice mixture.
8) Either eat them like this or cook them in the oven at 350 for about 15-20 minutes until the tomatoes soften.