Savoury stuffed tomatoes

Prep: 40 mins
Cook: 45 mins
Savoury stuffed tomatoes
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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