Stuffed tomatoes
Children aged 5-9 will love helping you prepare this lunch dish, almost as much as they'll enjoy eating them
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 40 mins
Cook 20 mins
Vegetarian
- Ask a grown-up to turn the oven to 200C/180C fan/ gas 6. Cut the tops off tomatoes (keep tops) and scoop the insides into a sieve set over a bowl.
- Cut the mozzarella into chunks and snip or tear up the basil leaves.
- Sit the tomatoes in a baking dish. Add a few chunks of mozzarella into each tomato.
- Put a few torn basil leaves into each one.
- Tear or snip the red pepper into pieces, then add a piece to each tomato. Add more mozzarella, basil and pepper in layers until each tomato is full.
- Put a blob of pesto in each tomato, then put the tops back on. Pour over the juices from the tomato insides. Ask a grown-up to put them in the oven for 20 mins.
Per serving
331 kcalories, protein 16g, carbohydrate 33g, fat 16 g, saturated fat 7g, fibre 4g, sugar 8g, salt 1.44 g
Recipe from Good Food magazine, August 2010.
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http://www.bbcgoodfood.com/recipes/681653/
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Ingredients
- 6 really big tomatoes
- 2 balls of mozzarella
- 12 basil leaves
- 4 pieces cooked red peppers from a jar
- 2 tbsp pesto or red pesto
- 6 slices ciabatta or crusty bread, toasted and brushed with olive oil
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7
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 40 mins
Cook 20 mins
Vegetarian
Ingredients
- 6 really big tomatoes
- 2 balls of mozzarella
- 12 basil leaves
- 4 pieces cooked red peppers from a jar
- 2 tbsp pesto or red pesto
- 6 slices ciabatta or crusty bread, toasted and brushed with olive oil
Per serving
331 kcalories, protein 16g, carbohydrate 33g, fat 16 g, saturated fat 7g, fibre 4g, sugar 8g, salt 1.44 g
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30 June 2012
Rodandoc commented on this recipe
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