Roasted pepper & goat's cheese stuffed tomatoes

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1. Heat oven to 200C/fan 180C/gas 6. Cut the tops off the tomatoes and discard. Scoop out the seeds and discard. Place the tomatoes on a lightly oiled, shallow baking dish.
2. Brown all the pine nuts in a dry frying pan or under the grill until golden. Wilt the spinach in a hot pan for a min. Drain thoroughly in a sieve, squeezing out the excess liquid, then roughly chop.
3. Combine the spinach, peppers, 25g/1oz toasted nuts and 125g/41⁄2oz crumbled cheese in a bowl, then season to taste. Divide the mixture between the tomato shells. Top each tomato with more crumbled goat's cheese and the rest of the pine nuts, then bake for 20 mins until the filling is hot and the tomato skins are beginning to wrinkle and split. Serve warm.

Per serving

206 kcalories, protein 8g, carbohydrate 8g, fat 16 g, saturated fat 5g, fibre 3g, salt 1.36 g

Latest comments and suggestions

• tdhirh

  23 June 2008

  tdhirh rated and commented on this recipe

  

  really great!

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• Lindsey

  17 September 2009

  Lindsey rated and commented on this recipe

  

  Made this recipe a couple of time now, like the filling but the tomatoes always release lots of water, so your plate iends up swimming in juice. Probably wont make again.

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Ingredients

• 25g pine nuts , plus 2 tbsp extra for sprinkling
• 225g pack baby leaf spinach
• 200g roasted red peppers , drained and diced
• 125g rindless Welsh goat's cheese with garlic and herbs, plus 50g/2oz for crumbling
• 6 large beef tomatoes

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Difficulty and servings

Serves 6

Preparation and cooking times

Dairy-free

Check with your guests first

Ingredients

• 25g pine nuts , plus 2 tbsp extra for sprinkling
• 225g pack baby leaf spinach
• 200g roasted red peppers , drained and diced
• 125g rindless Welsh goat's cheese with garlic and herbs, plus 50g/2oz for crumbling
• 6 large beef tomatoes

Per serving

206 kcalories, protein 8g, carbohydrate 8g, fat 16 g, saturated fat 5g, fibre 3g, salt 1.36 g

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