Easy stuffed tomatoes
- Good Food team
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Serves 6
Easy
Prep: 40 mins
Cook: 20 mins
A star rating of 5 out of 5.1 ratingRate
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Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them
Vegetarian
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Malt chocolate ice cream with Oreo cookie crunch
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Ingredients
Nutrition
Units:
MetricUS
-
6 really big tomatoes
-
2 balls of mozzarella
-
12 basil leaves
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4 pieces cooked red peppers
from a jar
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2 tbsp pesto
or red pesto
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6 slices ciabatta
or crusty bread, toasted and brushed with olive oil
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Nutrition: per serving
-
kcal331
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fat16g
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saturates7g
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carbs33g
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sugars8g
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fibre4g
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protein16g
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salt1.44g
low
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Method
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step 1
Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
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step 2
Cut the mozzarella into chunks and snip or tear up the basil leaves.
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step 3
Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
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step 4
Put a few torn basil leaves into each one.
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step 5
Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
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step 6
Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
Recipe from Good Food magazine, August 2010
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