Baked Stuffed Tomatoes
Baked Stuffed Tomatoes are a vibrant Mediterranean-inspired dish featuring ripe tomatoes hollowed out and filled with a savory mixture. Perfect as a vegetarian main course or an elegant side dish.
Nutrition
Calories: 240kcalCarbohydrates: 28gProtein: 8gFat: 8gSaturated Fat: 3gSodium: 180mgFiber: 4gSugar: 7g
Ingredients
- 2 large beef tomatoes
- 120 g arborio risotto rice
- 75 ml vegetable stock
- 30 ml dry white wine
- 2 tsp cooking oil
- ⅓ an onion
- 1 clove garlic crushed
- 1 baby bell pepper
- 50 g green beans
- 4 asparagus spears
- 20 g halloumi cheese You can use with cottage cheese or mozzarella
- 20 g cream cheese
- Dried oregano and black pepper to season
Instructions
- Slice the tops off the beef tomatoes and hollow out seeds and flesh. Place on a baking tray and leave to one side. Keep the flesh for the risotto.
- Put the cooking oil in a saucepan and put over a medium heat.
- Finely chop the onion and add to the pan with the crushed garlic.
- Cook gently until softened and the onion is translucent. Add the rice and stir until well-mixed. Add the white wine and allow to boil down to a simmer.
- Add a ladleful of stock at a time, covering pan and allowing the rice to absorb each ladle of stock before adding the next.
- Dice the bell pepper and green beans; trim asparagus to short spears and dice the remaining stem. Add the chopped veg, except asparagus heads, to the pan with the final ladleful of stock, along with the tomato flesh. Stir constantly until the stock has been absorbed.
- Stir in the cream cheese; add dried oregano and black pepper to taste.
- Preheat oven to 180oC.
- Spoon the risotto into the tomatoes.
- Slice the halloumi into thin ribbons and lay across the top. Finish with two asparagus spears on each tomato.
- Bake for about 15 minutes, until the very top is beginning to crisp.
- Serve straight away, with a salad garnish if desired.
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