Stuffed summer tomatoes

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Recipe by Good Food

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1. Heat oven to 190C/fan 170C/gas 5. Mix the rice with 2 tbsp of the pesto. Cut the tops off the tomatoes and scoop out the insides. Fill the empty shells with the rice mixture, pressing it down lightly, then replace the lids.
2. Cut the courgettes into rounds and toss with the remaining pesto and the oil. Spread over a roasting tin and nestle the tomatoes among them. Bake for 20-25 mins until the tomatoes and courgettes are tender.

Make some juice

Don't waste the pulp you remove from the tomatoes. Whizz in a food processor, then press through a sieve. Season with a little salt and pepper and pour into a glass with plenty of ice, with or without a slug of vodka.

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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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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