1 minute read
Stuffed tomatoes
TUESDAY
STUFFED TOMATOES Serves 4
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8 large tomatoes 300g rice, cooked according to package instructions 1 medium onion, finely chopped 75g Feta, crumbled 2 tbsp dried mint 2 tbsp dried parsley ½ tsp ground cinnamon Black pepper
1 Preheat the oven to 180°C/160˚C/gas mark 4. Line a large baking tray with parchment paper. 2 Cut the top from each tomato and set aside. Using a teaspoon, remove the flesh from the tomatoes and place in a bowl. Place the tomatoes onto the baking tray. 3 Mash the tomato flesh in the bowl with a fork. 4 Add the rice, onion, Feta, mint, parsley and cinnamon and season with pepper.
Substitute You can stuff the tomatoes with a variety of fillings. For a Spanish-style filling, mash four boiled eggs in a bowl, then stir in two crushed garlic cloves, one tablespoon of dried parsley, 50g of breadcrumbs, salt and black pepper and four tablespoons of mayonnaise. This is delicious hot or cold.
5 Spoon the rice mixture into each tomato shell and replace the tops so they rest on top of the rice. 6 Bake for 10 minutes until the tomatoes are tender.
Per Serving 386kcals, 5.1g fat (3g saturated), 74.6g carbs, 8.6g sugars, 11g protein, 5.5g fibre, 0.23g sodium v T J v LF GF
