Stuffed summer tomatoes

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• carolinesky

  08 March 2008

  carolinesky rated and commented on this recipe

  

  I love this recipe, it is so simple yet delicious. I usually only make the stuffed tomatoes though, not the courgettes, and make it as a side dish. I tend to use Uncle Ben's tomato and basil rice and sacla organic tomato pesto.

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• tracy

  27 May 2008

  tracy commented on this recipe

  As I can normally follow your recipes to the letter, was a bit disappointed with the outcome of this dish. Rice was hard, I didn't precook it before mixing with pesto, as this was not suggested. maybe I should have assumed it should have been pre-cooked. Next time I will pre- cook rice before mixing it with pesto and stuffing Toms. Disappointed

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• Karolinageegee

  03 August 2008

  Karolinageegee rated this recipe

  

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• Jacqueline Fenner

  17 September 2011

  Jacqueline Fenner commented on this recipe

  Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it’s definitely NOT suitable for vegetarians.

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http://www.bbcgoodfood.com/recipes/4731/

http://www.bbcgoodfood.com/recipes/4731/

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Ingredients

• 250g pouch rice with mushrooms (Uncle Ben's or Rizazz)
• 3 tbsp pesto
• 4 large tomatoes
• 2 courgettes
• 1 tbsp olive oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian

Ingredients

• 250g pouch rice with mushrooms (Uncle Ben's or Rizazz)
• 3 tbsp pesto
• 4 large tomatoes
• 2 courgettes
• 1 tbsp olive oil

Per serving

375 kcalories, protein 13g, carbohydrate 49g, fat 15 g, saturated fat 3g, fibre 4g, sugar 10g, salt 1,62 g

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