Roasted pepper & goat's cheese stuffed tomatoes

Roasted pepper & goat's cheese stuffed tomatoes

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(4 ratings)

Ready in 30-40 mins

Easy

Serves 6
Enjoy a dairy-free dish

Nutrition and extra info

  • Dairy-free
  • Vegetarian

Nutrition: per serving

  • kcal206
  • fat16g
  • saturates5g
  • carbs8g
  • sugars0g
  • fibre3g
  • protein8g
  • salt1.36g
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Ingredients

  • 25g pine nut, plus 2 tbsp extra for sprinkling
  • 225g pack baby leaf spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 200g roasted red pepper, drained and diced
  • 125g rindless Welsh goat's cheese with garlic and herbs, plus 50g/2oz for crumbling
  • 6 large beef tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

Method

  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.

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Comments (4)

pixelfixx's picture

I know that goats are a different type of dairy and may be suitable for people who have trouble with the cow kind, but please, this should not be classified as "dairy-free".

acatraps's picture
4

Yum! I loved this. I didn't really stick to the recipe as the people I was cooking for do not like pine nuts or goats cheese. So I left them out, and replaced just the cheese with pepperjack cheese (chilli infused cheese). It was very spicy because of the pepperjack, so I think I would just make with a mature cheddar next time. The dish tasted very fresh and with good string distinguishable flavours.

gwd34afitou's picture
3

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.

Questions (1)

taracox's picture

When this recipe contains goat's cheese, why is it listed as dairy free?

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