Spicy Mexican Style Stuffed Tomatoes

 

Sweet roasted beef tomatoes are stuffed with Merchant Gourmet Mexican-Style Rice, fresh herbs and a hint of lemon for an easy plant-based dinner or sharing dish. Perfect served with a crisp green salad, these colourful stuffed tomatoes are simple to prepare and packed with flavour.

Written by Merchant Gourmet
45 minutes Serves 6 Beginner
Spicy Mexican Style Stuffed Tomatoes
Ingredients
  • 6 large beef tomatoes
  • 3 tbsp olive oil, plus extra for drizzling
  • 1 medium onion, finely chopped
  • 1 tsp tomato purée
  • 1 pouch Merchant Gourmet Mexican Style Rice & Quinoa
  • Small handful fresh parsley, finely chopped
  • 1 lemon, zest and juice
  • Salt and black pepper
  • Green salad, to serve

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Mexican Style Rice & Quinoa
Mexican Style Rice & Quinoa
250G
  1. Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
  2. Cut the tops off the tomatoes and carefully scoop out the pulp into a bowl, roughly chopping any larger pieces. Set the tomato shells and tops aside.
  3. Heat the olive oil in an ovenproof frying pan or shallow casserole dish over a medium heat. Add the onion and cook for 5–7 minutes until softened.
  4. Stir in the tomato pulp, tomato purée and Merchant Gourmet Mexican Style Rice.
  5. Remove from the heat and stir through the parsley, lemon zest and lemon juice. Season generously with salt and black pepper.
  6. Spoon the filling into the tomato shells and place them back into the frying pan. Replace the tomato tops.
  7. Drizzle with a little extra olive oil and roast for 30 minutes until the tomatoes are soft and lightly blistered.
  8. Serve warm with a crisp green salad.

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