I know lots of people who don’t consider it a proper meal unless there is some meat or fish on the plate but this couldn’t be further from the truth and my stuffed tomatoes ae not only filling and healthy they are also really tasty to!
Once you have the hang of making stuffed tomatoes then you can experiment with different fillings, I really like to use couscous for a change or you stuff with other vegetables alone or even with some minced beef or lamb for a change.
Make sure you buy good sized tomatoes to begin with as this will make it easier to stuff them.
- 4 large beef tomatoes
- 100g risotto rice
- 2tsp olive oil
- 3 spring onions
- 1 large courgette
- 100g of fresh mushrooms
- 500ml vegetable stock
- Handful of basil leaves
- Parmesan cheese to top
- Prepare the tomatoes by slicing off the tops and then scooping out the seeds inside.
- Set aside the seeds and pulp from the tomato to one side to use for later
- Pre heat the oven to 170ºc and let it warm as you prepare the rice
- Warm the oil in a pan and then add the rice and fry for a couple of minutes while stirring to prevent burning.
- Add to the rice chopped spring onions, courgette and the mushrooms and let it cook for another couple of minutes
- Pour the stock over the rice and then add the tomato pulp and seeds from earlier (make sure to remove any really hard bits from the tomato before this)
- Cook the rice for about 15 to 20 minutes until the rice is cooked and the stock has been absorbed
- Remove the rice from the heat and fill each of the tomatoes with the mixture up to the top
- Scatter over the torn up basil leaves and some parmesan cheese and then put the lids of the tomatoes back on
- Place the tomatoes into the oven and bake for about 15 minutes
- Remove from the oven and let them cook slightly before serving
Total calories per serving: 165