Stuffed Tomatoes & Peppers

I am not sure where this recipe originally comes from, but as a kid my mom would make us stuffed peppers, with a little different twist. Here’s my new updated modern recipe with less processed foods and dairy free.

4 medium perfectly-ripe yummy tomatoes
4 medium  Bell peppers

1 C uncooked rice
1 large onion, chopped fine
3 Garlic cloves, minced very fine 
1 T Italian Seasoning
1?2 C Walnuts
1/4 C Nutritional Yeast Flakes
1/4 C vegan Parmesan
1?2 C TVP
1 T Beef flavoring
1 teaspoon salt
2 C water
Pieces of tomatoes innards

Cut off tops and clean out insides of tomatoes and bell peppers. Arrange in casserole dish.

Mix all other ingredients together in bowl. Scoop into each vegetable evenly. They are very yummy with cheese on top, but leave off if trying to be dairy free.

Bake in 350 degree oven for 20 minuets.

Place in Instapot and select Soup setting. (or any setting for 20 min.) Quick release pressure.

When looking for ideas on making greek meals I found recipes calling these stuffed tomatoes “Yemista”. I then have something to serve with our Spanakopita.