These refreshing and colorful Garden Stuffed Tomatoes are naturally vegetarian and make a light and easy-to-prepare weeknight dinner or lunch.
Prepare rice according to package directions. Allow to cool.
Place rice in a large bowl. Add mushrooms, carrots, green onions and zucchini and stir gently to combine. Cut tops off tomatoes. Scoop out seeds and pulp and discard or save for another use. Invert tomatoes onto paper towels to drain while preparing dressing.
Combine mayonnaise, sour cream, vinegar, Dijon, dill and salt in a small bowl. Pour dressing over rice mixture and toss gently to coat. Spoon into tomato shells.
If you’re looking for a hot dish, bake the filled tomatoes. Simply place the filled tomatoes in an oven-safe casserole dish and bake at 350ºF for about 30 minutes, or until the tomatoes are cooked through.