Mexican-Style Stuffed Tomatoes
You need large tomatoes for this, so use the beef tomatoes that are about 6am wide. You might only find them in summer when they are in season, so if you can’t find them, swap the tomatoes for peppers. If you like the sound of this recipe then check out ‘The Simple Plant-based Cookbook’ by Merchant Gourmet out very soon and available to pre order from Amazon.
Suitable for vegans
- 6 large beef tomatoes
- 3 tbsp olive oil, plus extra for drizzling
- 1 medium onion, finely chopped
- 1 tsp tomato puree
- 1 x 250g pouch of Merchant Gourmet Spicy Mexican-Style Grains
- Small handful of parsley, finely chopped
- Zest and juice of 1 lemon
- Salt and black pepper
- Green salad
- Preheat the oven to 20o C (180 C fan) / Gas mark 6.
- Cut the tops off the tomatoes and carefully scoop out the soft pulp into a bowl, chopping up any larger pieces (reserve the tops).
- Heat the oil in an ovenproof frying pan or shallow casserole dish over a medium heat and fry the onion for 5-7 minutes until soft. Stir in the tomato pulp, tomato puree and grains.
- Remove the casserole from the heat and stir in the coriander, parsley and lemon juice and zest and season with salt and black pepper.
- Fill each tomato shell with the grains mixture until the frying pan is empty, then place the tomatoes, with their tops back on, in the frying pan. Drizzle with oil and roast in the oven for 30 minutes until the tomatoes are soft and blistered on top.
- Serve with a green salad.
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