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Chef Dwight’s Oven Roasted Stuffed Tomatoes

I was just in Shreveport, Louisiana working on a film. There is a great head chef, Chef Dwight, at the Hilton there who has been insanely helpful in making me delicious food. He made a stuffed tomato dish with rice, mushrooms, asparagus, saffron, zucchini, and spinach the first night I was there. He is very kind and helpful. If you live nearby, I highly recommend going to the Hilton to eat.

15 min cook | 2 servings | 15 min prep

Diet Categories:
  • Vegan


  • 4 large tomatoes (slice off the tops of the tomatoes and scoop out the insides for stuffing)
  • 3 cups cooked orzo pasta
  • 1 cup fresh blanch broccoli flower
  • 1 cup sliced blanch carrots
  • 2 cups fresh baby spinach
  • 2 cups green beans (cut in half)
  • 1 tsp salt
  • .5 tsp black pepper


  1. Heat the stock in a sauce pot.

  2. Add in the broccoli carrots green beans and salt and pepper.
  3. Let this simmer over low heat for 3 minutes.

  4. Then add the orzo pasta and mix them well together over low heat for 8 minutes.
  5. Take the pot off of the heat and fold in the spinach.

  6. Stuff each tomato with the mixture.

  7. Place on a sheet pan and bake in the oven for 350 degrees F for 12 minutes.

  8. Serve and enjoy!

 (Dwight serves this dish garnished with sliced cucumber and freshly chopped parsley
  9. but you can garnish yours any way you like.)