Roasted pepper & goat's cheese stuffed tomatoes

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• 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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• Sparx

  28 November 2012

  Sparx rated and commented on this recipe

  

  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.

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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

Ready in 30-40 mins

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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