Gluten Free Tomatoes Stuffed with Mac Uncheddar

Adapted from a recipe by Kelsey Nixon for Baked Tomatoes Stuffed with Creamy Stove Top Mac and Cheese http://www.foodnetwork.com/recipes/baked-tomatoes-stuffed-with-creamy-stovetop-bacon-mac-and-cheese.html?oc=linkback

 

 

 

 

1 Package of Mac Uncheddar

6 Cups of water

2 Tablespoons of a vegan margarine

1/4 Cup of milk substitute

4 to 5 Medium to Large Tomatoes

Lettuce

3/4  Cup of gluten free panko or crushed Rice Chex

Parsley Flakes

Salt

Pepper

Olive Oil

Prepare Mac Uncheddar as instructed on package.

Set your oven rack to the middle position and preheat your oven to broil.

Cut out the tops of your tomatoes and then carefully cut out the seeds and inner flesh of the tomatoes making little bowls for the filling. Sprinkle salt and pepper inside the tomatoes. Then fill the tomatoes with the Mac Uncheddar.

Mix the panko and parsley and season with salt and pepper. Put this topping on top of the Mac Uncheddar that is in the tomato and drizzle olive oil on top of it.

Watch carefully because the toppings can burn easily, broil the tomatoes until the topping is golden brown and crispy about 1.5 to 3 minutes.

Serve on a bed of lettuce..