Savoury stuffed tomatoes
Prep:
40 mins
Cook:
45 mins
These flavoursome stuffed tomatoes make an ideal vegetarian main course for Christmas day.
8 large ripe tomatoes, firm
Pinch salt
15ml olive oil
1 medium sweet onion, chopped
2 cloves of garlic, minced
1 medium yellow pepper, seeded and chopped finely
400g cooked brown rice
200g cooked lentils
45ml balsamic vinegar
40g fresh parsley, chopped
40g fresh basil, chopped
125g shredded asiago/ parmesan cheese (or a vegetarian version)
Salt and pepper to taste
Preheat the oven to 160ºC / 350ºF / Gas Mark 4.
Slice off the tops of the tomatoes and scoop out the insides carefully leaving the shell intact.
Reserve the tomato pulp for later in a small bowl.
Sprinkle the insides of the tomato shells with salt.
Turn the shells upside down onto paper towels for 30 minutes to drain.
In a large skillet heat olive oil on medium heat and sauté onion, garlic and pepper until translucent.
Add the reserved pulp along with the vinegar and simmer for 10 minutes stirring occasionally.
Reduce the heat to low and add the rice, lentils and fresh herbs.
Season mixture to taste with salt and pepper and cook for an additional 5 minutes.
Remove mixture from heat and let stand until slightly cooled.
Place tomato shells in large greased baking dish, open end up.
Spoon filling carefully into each shell and top evenly with cheese.
Bake for 30 minutes and serve.
Serves
8
Preparation Time
40 minutes
Cooking Time
45 minutes
Main ingredients
Cheese, Vegetables, Lentils
Recipe Type
Dinner, Vegetarian
Special Info
Gluten free, Nut free, Vegetarian
Level of Difficulty
Easy
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