Ingredients
4-6 Large Steak Tomatoes
1 Can Loma Linda Redi-Burger Ground Soy (This can be substituted for ground Turkey or Chicken. The soy product can be bought at Freshmart in San Juan or your nearest grocery store that sells Vegetarian food.)
1 Medium Onion diced
1 Medium Green Pepper diced
1 Garlic clove diced
1 cup of cooked brown and wild rice
(For a quick rice option use Uncle Ben's Ready Whole Grain Medley Brown & Wild)
Extra Virgin Olive Oil
Salt
Pepper
Oregano: 1 leaf Freshly chopped or dry
Tomatoes Sauce 1 8 oz.
1 cup of water
Mozzarella Slices (Vegan options are available at Freshmart in San Juan or your nearest Grocery store that sells Vegetarian food)

Cooking Instructions
•Wash tomatoes and scoop out the inside. Add left-over to your Soy/Rice mixture.
(Steak Tomatoes are great for this recipe because they stand better in the baking dish.)
•Sprinkle salt and Extra Virgin Olive Oil over each tomato. Coat the baking dish 9 x 13 with Extra Virgin Olive Oil.
•Cut the tops and save for decoration.
•Coat the sauté pan with Extra Virgin Olive Oil and heat on medium.
•Begin to sauté the diced garlic clove, onions, green peppers, and left over tomato.
•Cook up the Ground Soy as you would ground meat.
(Since Soy does not have any fat content, there is no need to drain.)
•Add salt, pepper, and oregano.
•Add 1 cup of water and 1 can of tomato sauce; let it simmer for about 10 minutes.
(Taste for more salt or pepper; add if needed.)

•Cook brown rice by following instructions on the package (90 seconds in the microwave. Substitute white rice for brown.)
•Once Ground Soy and rice are cooked, combine both in the sauté pan.
•Stuff the tomatoes with the mixture leaving about an inch of space at the top and put them into the baking pan.
•Bake for 10 minutes at 425 degrees or until fork tender.
•During the last 2 minutes of cooking, top with a slice of mozzarella.

•For decoration, place the tops on the cooked tomatoes. Serve with a side salad.This can also be done as stuffed green peppers. Enjoy the recipe!